While Roquefort pairs beautifully with robust red wines, it also excels alongside sweet white wines, whiskey, Armagnac, or even rhubarb wine.
Classic pairings include walnuts or pears, but Roquefort shines with chocolate, chestnut cream, toasted gingerbread, bananas, or beetroot. For a bold twist, try whipped cream. As a sauce, it intensifies meats and fish dishes.
Roquefort ripens in the cellars of Roquefort-sur-Soulzon, Aveyron, within a designated 2 km by 300 m appellation area. Spanning over 11 floors, these cellars cover more ground than the village itself.
Production aligns with the Lacaune sheep's natural milking cycle, typically from November to June (sometimes extending to August). A roughly 3-month refinement period ensures year-round availability.
Find it powdered (like grated Parmesan) or sliced for hamburgers and croque-monsieur. For quick Roquefort pasta: cook the pasta, then sprinkle with powdered Roquefort.
The Roquefort AOC guarantees quality, origin, and authenticity. Seven producers craft unique versions—creamy or intense, short or lingering—tailored to every palate.
This year celebrates the anniversary of the world's first Designation of Origin, granted to Roquefort in 1925.
