Roquefort is one of the world's best-known blue cheeses, and only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon, France, can be called Roquefort. It has no rind and the slightly salty exterior can be eaten. Inside, the cheese is white, tangy, crumbly, and slightly moist, with distinctive veins of blue mold. It has a characteristic fragrance and flavor like most other blue cheeses. You can substitute another sheep's milk blue cheese from Southern France for Roquefort if needed.