What is the traditional insignia of genuine Roquefort cheese?

The traditional insignia of Roquefort cheese is a red sheep. Roquefort is a classic blue cheese made from ewe’s milk. The designation Roquefort is protected by French law. Under this law, it is only cheese that is processed at Roquefort, near Toulouse in southern France that may be labelled “Roquefort cheese”. The other French blue-veined cheeses are called “bleu” cheeses.

True Roquefort is noted for its sharp, tangy, salty flavour and its rich, creamy texture. Today some authentic Roqueforts are made in Corsica, but all still need to undergo the final ageing in the limestone caves of Roquefort.

The cool and humid atmosphere promotes growth of the mold Penicillium roqueforti.

Roquefort is generally formed in 5-pound (2.3-kg) cylinders of about 7-inch (18-cm) diameter and 4-inch thickness. The white paste of the interior is marbled with blue mold and the cheese is wrapped in foil bearing a traditional insignia of red sheep. Dry red wine is considered an ideal accompaniment.