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It is a PDO cheese weighing about 2.7kg, made from raw sheep's milk with 30% fat on finished product.

It is part of the marbled cheese family.

Its fermentation smell gives way to a pronounced ovine flavor that is unctuous and melting in the mouth slightly less pronounced than Baragnaudes. Its firm feel should show regular veins on its paste.

The tasting period is throughout the year with a superior quality cheese from spring to fall.

Roquefort is one of the cheeses with the greatest history. Legend has it that a shepherd once preferred to chase women rather than tend to those sheep. He left his snack in a cave, made of bread and sheep's curd. When he returned to his cave some time later, Penicillium roqueforti had done its work creating Roquefort. The first written mention of this cheese dates from the 11th century. In the year 1070, a donation to the monastery of Conques mentions among the revenues two cheeses to be supplied to each of the cellars of Roquefort. In 1411, King Charles VI recognized the inhabitants of Roquefort as having a monopoly on maturing "as it has been practiced from time immemorial in the caves of the said village". The inhabitants of Roquefort then had various privileges of jurisdiction, franchises and rights of asylum.

Diderot referred to it as "king of cheeses".