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Roquefort should be crumbly but still hold its shape. Its color should be ivory, and the veins of green-blue mold should be very distinctive. Batches that are too salty should be rejected.


Roquefort cheese is essentially just one variety, which is name- and trademark-protected under the guidelines of the Roquefort Association, Inc. If you want to be sure that you have obtained genuine Roquefort cheese, look for the red sheep seal on the packaging, which only authorized producers are entitled to display. Still, there are many brands of Roquefort to choose from, each with its own subtle qualities.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.

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