Roquefort is made from the milk of sheep that graze on the diverse grasses and wildflowers that grow on the limestone plateaus found in the Aveyron. The cheese is ripened in the natural damp and airy caves found under the village of Roquefort-sur-Soulzon. The taste of Roquefort is complex; soft, creamy, slightly salty, with an after taste that leaves the palate craving more.
