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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.

The Vieux Berger from the Combes house comes from the smallest Roquefort factory in France with only 10 or so employees with a 100% handmade processor and a penicillium strain unique to this house that makes this Roquefort creamy and a marked taste without more.

It is part of the marbled pasta family.

It's fermentation smell gives way to a pronounced ovine flavor that is unctuous and melt-in-the-mouth slightly more pronounced than Papillon.
It's firm feel should show regular veins on its paste.

The tasting period is all year round with a superior quality cheese from spring to autumn.

Roquefort is one of the cheeses with the greatest history.
Legend tells of a shepherd who once preferred to chase after women rather than tend to those sheep. He had left his snack in a cave, made of bread and sheep's curd. When he returned to his cave some time later the penicillium roqueforti had done its work creating Roquefort.
The first written mentions of this cheese date 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 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 called it the "king of cheeses."