Roquefort is a pungent ewe's-milk blue cheese from the south of France, and one of the most famous of all French cheeses. Though similar cheeses are produced elsewhere, European law dictates that only those cheeses aged in the natural Cambalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it has a protected designation of origin.

The cheese is white, crumbly and slightly moist, with distinctive veins of blue mold. It has characteristic odor and flavor with a notable taste of butyric acid; the blue veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxing sweet, then smokey, and fading to a salty finish. It has no rind; the exterior is edible and slightly salty.

The mold which gives Roquefort its distinctive character (Penicillium roqueforti) is found in the soil of the local caves. Traditionally the cheesemakers extracted it by leaving bread in the caves for six to eight weeks until it was consumed by the mold. The interior of the bread was then dried to produce a powder. Nowadays the mold can be produced in a laboratory, which allows for greater consistency. The mold may either be added to the curd, or introduced as an aerosol, through holes poked in the rind.
Roquefort is made from the milk of the Lacaune breed of sheep.

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