Roquefort
Also known as: roquefort cheese, Roquefort cheese from ewe's milk
Roquefort is made from raw (unpasteurized) sheep's milk and aged at least 90 days. While FDA requires raw-milk cheese to be aged at least 60 days for sale in the US, soft-ripened raw milk cheeses still carry elevated Listeria monocytogenes risk (50- to 160-fold higher than pasteurized versions per FDA risk assessment).
What it is
Traditional French blue-veined cheese made from raw sheep's milk inoculated with Penicillium roqueforti, aged in caves of Roquefort-sur-Soulzon.
A flavorful blue cheese used in salads, dressings, sauces, and cheese boards.
Why it's flagged
- Listeria monocytogenes risk in pregnancy/immunocompromised
- raw milk pathogens
- high sodium
What regulators actually say
"The risk of listeriosis from a serving of soft-ripened cheese made from raw milk is approximately 50- to 160-fold greater than soft-ripened cheese made from pasteurized milk."
"Listeria can spread through soft cheeses and raw (unpasteurized) milk."
Regulatory status
United States — FDA
Roquefort cheese has standard of identity at 21 CFR 133.184; aged ≥60 days required for raw-milk cheese imports.
European Union — EFSA
Protected Designation of Origin (PDO) in EU; raw-milk traditional cheese.
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