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A French cheese made from unpasteurised ewes' milk. It's matured in ancient caves in a village called Roquefort-sur-Soulzon and takes three months to ripen. The result is a semi-soft, crumbly, white cheese with blue-green veins and a sweet, tangy flavour.
Simon Hopkinson's simple salad combines creamy roquefort with crisp, bitter leaves.
Roquefort makes a good addition to a cheeseboard, served with fruit. It's also delicious used in salads, dressings, pasta dishes, quiches, or as a stuffing.
