Roquefort Sélection AOP is a traditional French blue cheese made from raw sheep's milk, renowned for its rich history and unique flavor. According to legend, it originated when a shepherd forgot his cheese and rye bread in the Combalou cave; upon returning, he found the cheese enriched with blue mold but possessing an exceptional taste.
Each wheel of Roquefort must mature in the caves of the mountain above the village of Roquefort, which are interspersed with "fleurines" — natural vents that allow air circulation and foster the development of specific microflora. This cheese features a shiny, moist, ivory-colored paste streaked with blue-gray-green veins.
Its texture is buttery, soft, and melts in the mouth. The flavor is bold, fresh, refined, and well-defined, with intense yet not overly sharp notes.
Aromas of mushrooms dominate, while the finish brings a distinctive sheep's milk tone, leaving a lasting impression.
Producer
Mons Fromager Affineur is a renowned family-owned company based in the Auvergne-Rhône-Alpes region of France, with roots dating back to the 1960s when it was founded by the Mons family. Today, it is led by Hervé Mons, a respected cheese expert and recipient of the prestigious Meilleur Ouvrier de France title, who, together with his brother Laurent, continues the family’s legacy of excellence in the world of cheese.
The company collaborates with over 130 local milk producers, fostering long-term, trust-based relationships grounded in quality, sustainability, and respect for geographical origin. Production takes place in two modern dairies that combine traditional craftsmanship with contemporary hygiene and technological standards, with particular emphasis placed on preserving natural processes and authentic flavors.
Their aging facilities are a vital part of flavor and texture development, where cheeses mature for months under constant care and supervision. Mons distributes its products to more than 30 countries, including the United States, Japan, Sweden, and Canada, establishing itself as a global ambassador of French cheesemaking artistry.
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