Which nutrients cause Roquefort AOP to receive a Nutri‑Score of E?

The low grade is driven by its high saturated‑fat (23 g) and salt (3.5 g) levels, together with a high energy content (367 kcal) and the absence of fruits, vegetables or nuts that could give positive points.

How does the high salt and saturated‑fat content of this cheese affect people with hypertension or high cholesterol?

Both salt and saturated fat can raise blood pressure and increase LDL cholesterol, so individuals with hypertension or elevated cholesterol should limit consumption of this cheese and balance it with lower‑salt, low‑fat foods.

Is the raw sheep’s milk in Roquefort a concern for individuals with milk allergy or who avoid raw dairy?

Yes; the cheese contains intact milk proteins that trigger allergic reactions, and because it is made from raw milk it may also carry microbial risks, making it unsuitable for those avoiding raw dairy or with milk allergy.

Eco • 150 g

Roquefort A.O.P. 32% Mat. Gr.

Milk And Dairy Products

Product Insights

Roquefort A.O.P. 32% Mat. Gr. is a traditional French blue‑veined cheese made from raw sheep’s milk and aged in limestone caves. It belongs to the milk and dairy products family (cheese) and carries a Nutri‑Score of E and a NOVA group 3 rating, reflecting its high fat (32 g), saturated fat (23 g), and salt (3.5 g) per 100 g, while offering 19 g of protein and virtually no sugar. The product is not recommended for children, pregnant women, or individuals sensitive to milk, and its elevated saturated‑fat and salt levels may be a concern for heart‑healthy diets.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal367 kcal

Fat32 g

Saturated Fat23 g

Carbohydrates0.8 g

Sugars0 g

Comparative Analysis

Compared with the average values for cheeses, this Roquefort contains considerably more total fat (32 g vs 25 g) and saturated fat (23 g vs 15 g), slightly higher salt (3.5 g vs 3.3 g), almost no sugars, and a modestly lower protein content (19 g vs 20 g).

Ingredients

Lait cru de brebis, sel, ferments (dont lait), présure, Penicillium roqueforti.

84%

35%

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Frequently Asked Questions

Everything you need to know about Roquefort A.O.P. 32% Mat. Gr..

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