Botanical Plate · 19th c. Scientific AtlasPenicillium roqueforti / Ovis aries (Lacaune)
Artisanal Cheeses & DairyArtisanal Specialty
Roquefort AOC (King of Blues)
Native / Vernacular: [Roquefort AOP (Lacaune Sheep Milk)]
Penicillium roqueforti / Ovis aries (Lacaune)·Family: Blue-Veined Raw Sheep's Milk Cheese
Primary Geographic TerroirNatural Combalou Caves of Roquefort-sur-Soulzon, France
Flavor Profile & Aroma Notes
PungentSaltyTangyMineralCreamy sweet finish
"Damp cave rock, penicillium mold, sweet sheep's milk cream, and salty brine"
Nutritional & Functional Profile
This artisanal specimen is celebrated for its natural terroir character, regional fermentation pathways, and culinary heritage.
Bioactive Compounds & Health Benefits
- ✓Aged exclusively inside limestone caves naturally ventilated by fleurines fissures
- ✓Contains anti-inflammatory peptides and bioactive lipids that support cardiovascular longevity
- ✓Potent natural probiotic culture from Penicillium roqueforti
Identified Active Phytochemicals:
Andrastin A-DRoquefortine CShort-chain fatty acidsBioactive peptides
Kitchen & Chef Applications
- Served at room temperature with wildflower honey, ripe figs, and freshly baked sourdough
- Melted into rich butter-cream sauces for grilled beef tenderloin (Sauce Roquefort)
- Crumbled into endive, walnut, and poached pear salads with walnut oil dressing
Artisanal Flavor Pairings
Sauternes Sweet WineFresh FigsWalnutsDark RyeRaw Honey
Harvest Season & Pantry Care
Harvest Window:Spring milk harvest, aged minimum 3 months in Combalou caves
Storage Guidelines:Keep wrapped in tin foil in the vegetable crisper drawer.