The secret behind Roquefort’s distinctive character lies in the fleurines—natural vents in the 17th-century cellars that allow air to circulate freely. Master cheesemakers carefully maintain near-saturated humidity, creating the perfect conditions for the cheese’s signature flavor to develop. By AOC regulation, Roquefort must be made from whole, raw sheep’s milk sourced exclusively from Lacaune ewes raised in the Roquefort region. Rich and complex, Roquefort shines on a fresh baguette, tossed in a salad, or melted over steak. Pair it with a glass of Sauternes for a truly memorable finish.