A soft, blue sheep's milk cheese which is made only in the village of Roquefort-sur-Soulzon in the south of France. This was the first cheese to be awarded an Appellation d'Origine which means that it can only be matured and packaged in the village. It develops its distinctive grey-blue mould during the three months it spends maturing in naturally ventilated limestone caves. This is one of the kings of cheese and should really only be served as a table cheese. (AOC). If using it in cookery only melt it, don't cook it, or it will become oily and bitter.