Roquefort cheese is a French semi-soft blue cheese made from ewe milk. It is traditionally ripened in the natural caves beneath the French village of Roquefort-sur-Soulzon, where Penicillium roqueforti develops the characteristic blue to green-grey veins through a creamy white interior. The cheese has a pungent flavour with a metallic tang and is frequently used in dressings and salads. Its protected name ties it to its region, milk type, and traditional methods, making it one of the world’s most famous blue cheeses.