The cheese must be ivory, slightly velvety, regularly veined with intense blue-green mottling. The Roquefort should not look dull or crumble when cut, but on the contrary remain shiny and unctuous. A few drops of serum may appear when the temperature rises, proof of a good cheese quality. With the olfactory receptors, the scent of curdled milk and Penicillium roqueforti must subtly emerge. Finally, on the palate, let yourself be carried away by notes of full-bodied character, softened by the cream, and feel the gradual melting in your mouth.