Blue Cheese

These cheeses range between hard and soft, mild and strong, but always have distinct blue or green veins running through them. The veins are a type of penicillin and are usually introduced by hand into the interior of the cheese with the use of a metal spike.
579 - Roquefort


A famous French blue cheese aged in caves at Combalou. This Ewes cheese has a tangy, salty flavour with sweet notes.

Roquefort is the most famous of French blue cheeses and is named after the small village of Roquefort which lies between the Auvergne and Languedoc in the Aveyron region of France. A series of earthquakes and landslides in the Combalou plateau millions of years ago created the unique site with natural faults called 'Fleurine' which are essential to the development of the cheese as they mature under the village. They ensure that the temperature and humidity remain constant throughout the year because when the temperature oustide the cave is higher, the faults draw air inwards and downwards, and when the temperature rises in the caves, the air is drawn upwards and outwards.
The region's climate is extreme with hot, dry summers and cold winters, which particularly suits the hardy sheep of the Lacaune race. These sheep are milked twice a day and the milk used to make the famous cheese by one of a handful of producers in the area.

In 1925, French law officially protected Roquefort in its geography and methods of production, helping to ensure a consistent character and quality in the cheese. This is now a Protected Designation of Origin (PDO) and denotes that Roquefort be made only with the milk from the Lacaune sheep and matured for at least 3 months in the Cambalou Fleurines. This particular Roquefort has been aged in the caves for 9 months.
The most noteworthy part of the production method for Roquefort is the introduction of the green - blue moulds, the Penicillium Roqueforti. This mould lives in the ground and contains the property which ferments the cheese. In handmade production, rye bread and wheat are stored and after 6 weeks, the mould is collected and introduced into the body of the cheese using a needle. After 4 weeks, the cheeses are rubbed in salt and wrapped in aluminium foil to avoid contamination with other bacteria's, avoid the formation of a hard crust and to ensure the slow and rich development of the unique flavour.

Young Roquefort is fairly firm in texture and has a mildly metallic taste evident over the sweet quality of the ewes' milk and bite of the blue veining. With age, the Roquefort takes on a creamier consistency, and the blue veins reach right to the edge of the cheese. The flavour becomes very strong and spicy with an openly sweet and rich flavour coming from the milk.
It is the full character of this cheese which makes it ideal as a cooking ingredient as well as a perfect choice for a cheese board, to be accompanied by a fine Sauternes or Tokaji.

Roquefort can be traced back as far as 57BC when Julius Caesar recorded tasting the delicious cheese in his travels through France. Local folklore puts its creation down to a love-struck shepherd who was distracted by his young love from tending his sheep and abandoned his lunch in the cave in which he was sheltering. He returned a few days later to find that the cheese had developed a green mould that had spread through to its centre.

Not for export  Sheep Unpasteurised PLU: 579
per 250g

Key Facts

  • Country Made In France
  • Type of Milk Sheep
  • Pasteurisation Unpasteurised
  • Vegetarian No
  • Region Pyrenees
  • Organic No
  • Flavour Tangy and salty
  • Accreditation PDO
  • Weight 250g

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkSauternes


  • IngredientsEwes' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kcal369 kcal
  • Fat31 g
  •      of which saturates 19 g
  • Carbohydrates2 g
  •      of which sugars 0.1 g
  • Protein22 g
  • Salt1.8 g

  • Name & address of food supplierPaxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email

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