Country of Origin/Region:France - Rouergue
Source of Milk:Sheep
Culinary Uses:Table cheese, in salads and dressings
Description:Roquefort is white, tangy, crumbly and slightly moist, with distinctive veins of green mold. It has characteristic odor and flavor with a notable taste of butyric acid; the green veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. It has no rind; the exterior is edible and slightly salty.