Known as ‘the king of blue cheeses,’ Roquefort is a sheeps cheese that is aged in damp mineral rich caves of Cambalou, France. The blueing of the cheese is brought on by dry sourdough bread which helps bring along the bacteria Penecillin Roquforti. Societe is one of only seven Roquefort producers and this moist, mineral rich cheese is renowned for its consistency and high quality.