Choose it

Roquefort is first tasted with your eyes. The blue-green marbling that dots it from the center to the edges is harmoniously and evenly distributed in the pearly white of the slightly moist dough. The cavities are well dilated.
Then smell the flavors expressed by the mold and the acidity of the curdled milk, which emanates from the ivory paste.
Now savor it. Roquefort has sweet and frank notes, a fine taste and pronounced bitterness. Its texture is melting. According to the manufacturing secrets and the cheeses of the seven traditional houses, nuances are perceived: the color of the cavities varies from dark green to pale green-blue, the texture of the paste is more or less creamy, the aromas more or less powerful.

Keep it well

A safe place: the vegetable compartment of the refrigerator.
Wrap the Roquefort in cling film to prevent it from drying out.

Chamber him

Exactly like for a great wine: take the Roquefort out of the refrigerator at least one hour in advance and bring it to room temperature (18C°).
You will fully appreciate its flavors and smoothness. Incidentally, the cutting of Roquefort will be facilitated! Another good tip: to save the Roquefort from temperature variations, only take out of the refrigerator the quantity you will be serving.

Cutting it ( quite an art ! )

Ah, the cutting of Roquefort! You never know how to go about it? We explain everything to you through the menu.

After a first incision in the aluminum, take the appropriate tool: a lyre, a wire to cut the cheese or a thin-bladed knife.

Cut the Roquefort in its height, from the edge to the heart.

In the slice thus obtained, cut the Roquefort in its width.

In this quarter, then slice in a fan shape to obtain a portion.

A tip :
if the ends of your slice are less marbled, remove them and reuse them for the preparation of a sauce or whipped cream with Roquefort.

Serve it

Again, are you hesitating? Do you dread the cautious gazes of your guests? Don’t panic, it’s quite simple!
Cut the slices from the heart to the heel. Thus, each of your guests will be able to savor all the nuances of Roquefort.

Roquefort tools

Slide 1

The probe

the chef-cheesemaker’s
and ripener’s tester tool

Slide 2


cheese slicer

Slide 3

The turning

to remove the crust
during production

Slide 4

The Lyre

for an impeccable cut

Slide 5


the other solution to cut
without difficulty

Slide 6

Slate or
Wooden board

For table presentation

The mold, the being of nobility

Noble mold is the result of a biological process and a skillfully mastered culture. It gives Roquefort, a blue-veined cheese, its character and its exquisite flavors, as well as the
“noble rot” on the grapes contributes to the aromatic variety of the grands crus.

The noble mold ennobles your tasting, transforming it into a sensory experience with the most subtle refinements. In contact with your taste buds, the noble mold invites you to the heart of a mystery: the alliance of nature and time.

The scene could almost take place in a cabinet of curiosities. Rye bread, after baking, is stored in the cellar, if its crust is charred, or incorporated into a glass bottle. A strain of Penicillium roqueforti was deposited in its still moist crumb. Over the weeks, the fungus will proliferate and completely invade the loaf of bread. The crumb will then be collected, crushed and sieved.
Thus is produced the Penicillium roqueforti which will be poured into raw milk or inoculated into the curd.

The strain of Penicillium roqueforti is taken directly from the fleurines, in the troglodyte universe of the cellars, where this aerobic mushroom flourishes happily and fills the air. Each of the seven Roquefort manufacturers has at least one strain, exclusive and carefully preserved, which contributes to the texture of its cheese production and gives it a simply unique aroma and taste nuances.

Roquefort, pair it, it loves it !

Between the pear and the Roquefort cheese, a delicious idyll is tied. Roquefort has character, it also melts for the most original alliances.

With Roquefort, dare to combine flavors. Alone, it already flatters your taste buds. Associated, it exhales with finesse unsuspected aromas. Because it is itself a benchmark of taste, the fruit of a living tradition and a terroir in symbiosis with nature, it is the ideal partner for your culinary creations.
Brunch or gourmet meal, tapas or gourmet toast: marry Roquefort. You will love.

Major pairings

In sweet notes, Roquefort goes well, on your cheese platter or as an aperitif and appetizer, with dried fruits : walnuts, almonds, hazelnuts, apricots, figs, prunes… It also goes well with jams, quince paste and fruit compotes, for example in verrines.
Always in a sweet and savory combination, Roquefort goes well, depending on the season, with bananas, pineapple, melon, figs, grapes, green apples, pears, etc. Roquefort likes crunchiness and freshness of vegetables such as endive, sweet potato, lettuce, tomato, celery, radish, beetroot…
Do not hesitate to vary the pleasures by tasting it on different types of bread, or with brioche and gingerbread.

Continue the discovery …