Shop Map Research Get the app
Roquefort

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Roquefort healthy?

Roquefort scores 88/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Roquefort is made from raw sheep's milk, which is a high-quality ingredient providing essential nutrients and probiotics.

How processed is Roquefort?

Roquefort is NOVA Group 3: Processed Foods.

Which ingredients drive Roquefort's score?

In Scout's ingredient-by-ingredient analysis, Raw sheep's milk, Rennet, Lactic ferments count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

You might also like

95
Baby Bella Parmesan Garlic Cheese Stuffed Caps
Giorgio
95
Yorkshire Cottage Cheese Fat Free Natural
Longley Farm
92
M&C Dairy Pressed Cottage Cheese / Fromage Cottage Pressé
M&C Dairy
90
Parmesan Cheese Aged 10+ Months
Aplenty

See more

Roquefort

Paysan Breton
88 Excellent

Analysis updated August 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 3
Harmful ingredients 0
Owned by Laïta
Category Cheese
Summary

Roquefort is made from raw sheep's milk, which is a high-quality ingredient providing essential nutrients and probiotics. The cheese is traditionally crafted with minimal additives, including salt, rennet, and beneficial lactic ferments, which contribute to its unique flavor and texture. Despite being a processed food, its clean ingredient list and traditional production methods allow it to score highly within its category.

Key ingredients 5

Raw sheep's milk
Good

Raw sheep's milk is a high-quality source of protein and essential nutrients. It is less processed than pasteurized milk, retaining more beneficial enzymes and probiotics. The milk's origin from France suggests traditional farming practices which may enhance its nutritional profile.

Risks

Potential risks include the presence of harmful bacteria if not properly handled or stored.

Benefits

Rich in protein, calcium, and vitamins, supporting bone health and muscle function. Contains beneficial probiotics that may aid digestion.

Rennet
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Crucial for the cheese-making process, contributing to the texture and flavor of the final product.

See more about Rennet →
Lactic ferments
Good

Lactic ferments are beneficial bacteria that aid in the fermentation process of cheese. They enhance the flavor and texture while providing probiotic benefits. These ferments are essential for developing the characteristic taste of Roquefort.

Benefits

Promotes gut health through probiotic activity and contributes to the unique flavor profile of the cheese.

Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production, contributing to the taste and texture. While necessary in moderation, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Essential for flavor development and preservation in cheese-making.

See more about Salt →
Penicillium roqueforti
Neutral

Penicillium roqueforti is a mold used in the production of blue cheeses like Roquefort. It is responsible for the distinctive blue veins and sharp flavor. This mold is safe for consumption and is a traditional component of Roquefort cheese.

Benefits

Contributes to the unique flavor and appearance of Roquefort cheese, enhancing its culinary appeal.

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Cheese