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Cheese from France, southern Massif Central
Raw, whole ewe milk is set with rennet at 28–34 °C and seeded with Penicillium roqueforti grown from strains first isolated in the Roquefort caves. The curd drains without pressing, is dry-salted and pierced, then sits bare for at least two weeks in the Combalou caves before it is wrapped and matured to at least 90 days. Made in 7 steps over 3.5 months. The longest step, wrap and mature slowly, takes at least 3 months (INAO 2025) and runs at at least -5 °C (INAO 2025). Penicillium roqueforti (blue veins), from strains isolated in the Roquefort caves does most of the fermenting.
| Main step | at least 3 monthsSet[inao-cdc] | Wrap and mature slowly |
|---|---|---|
| Temperature | at least -5 °CSet[inao-cdc] | Wrap and mature slowly |
| Raw whole ewe milk · Not standardised; from two full milkings a day, at least 20 days after lambing[inao-cdc] |
| Rennet · The only coagulant allowed[inao-cdc] |
| Penicillium roqueforti · Powders or cultures made from traditional strains isolated in the Roquefort caves[inao-cdc] |
| Dry salt[inao-cdc] |
| Harmless cultures of bacteria, yeasts and moulds · Allowed, including an optional surface flora[inao-cdc] |
| Starter: Penicillium roqueforti from cave strains, plus allowed bacterial, yeast and mould cultures |
Total time across the recorded steps: 3.5 months
What changes: Starting material: raw, whole ewe milk from two milkings a day
Output: whole raw ewe milk.
Microbes at work in this step
raw-milk flora; the milk is only filtered, never heat-treated
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Roquefort is the only blue made from raw ewe milk that must ripen in the Combalou caves, where air from rock faults keeps them cool and damp. Its mould comes from cave strains, and it is wrapped only after at least two weeks bare in the caves. Stilton uses pasteurised cow milk and milled curd.
The milk is raw. The NHS lists soft blue-veined cheeses such as Roquefort among foods to cook until steaming hot in pregnancy because of Listeria.
Hazards the sources name: Listeria monocytogenes; the NHS advises pregnant women to eat soft blue cheeses such as Roquefort only when cooked until steaming hot.
Every number is labelled with how it is known. How this atlas is made
