Roquefort is the most famous among French blue cheeses and is named after the small village of Roquefort which lies on a chalky mountain, called the Combalou, between the Auvergne and Languedoc in the Aveyron region of France. The cheese is made only using raw milk from the Lacaune sheep bread. Look forward to a complex bite, with nutty and mineral flavors and an oh-so delightful creamy texture.