According to ancient lore, the world’s first blue cheese was accidentally created by a shepherd who was eating a cheese sandwich in the caves of Roquefort France. Whilst watching his flock graze in the fields below, he spotted a shepherdess across the fields. Smitten, he went to introduce himself. They had a lot in common (they worked in the same industry, after all) and a love affair began. When the shepherdess broke his heart a few months later, the shepherd returned to his cave and weepily nibbled on his discarded cheese sandwich – only to discover it was covered in blue mould and he was eating the most delicious thing in the world.

The blue mould in this legendary cheese was Penicillium Roqueforti, which is now used in all blue cheese. Today, the finest Roquefort producers still place burnt bread in the caves to capture the mould. The bread is then ground up, and the powder sprinkled sparingly on unpasteurised sheep milk curds. The wheels are then matured inside the caves – where, we hope, that shepherd mended his heart with a good cheese binge.

Selecting and storing

The best Roquefort is made at the end of milking season, in May and June, when ewes graze on fresh pasture. Roquefort must be matured for a minimum of 90 days, which is why it’s released just before Christmas!

Roquefort should be ivory in colour, with a soft, moist, crumbly texture. Serve with a dark rye; the French add butter, too. Sauternes is the perfect drink to match, as the sweetness balances the cheese’s salt.

What is Roquefort?

Type: A semi-soft, blue-veined cheese made from unpasteurised sheep’s milk.

Origin: France’s Roquefort-sur-Soulzon region.

Special because: This salty, tangy cheese makes an ideal addition to salads and dressings. It’s also a standout on any good cheeseboard.

For the best way to use Roquefort why not try the Studd siblings’ roast potato recipe.