Roquefort Le Vieux Berger is a blue cheese made from raw sheep’s milk by the family-owned Maison Combes in Roquefort-sur-Soulzon, southern France. It holds AOP protected designation of origin status, and its identity is shaped by sheep’s milk and maturation in the village’s natural cellars.

The cheese is threaded with blue-green veins of Penicillium roqueforti, which develop during maturation. The fleurines, natural fissures in the rock, play an essential role by allowing air to circulate through the cellars and maintaining the conditions needed for the cheese’s gradual development.

It is best served slightly below room temperature, accompanied by plain bread that allows its aromas to stand out. Pears and walnuts make suitable additions to a cheese board, while the cheese can also be used to enrich dressings and sauces.