Roquefort
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 372 kcal | 19% |
| Fat | 32.0 g | 46% |
| of which saturates | 20.0 g | 100% |
| Carbohydrate | 0.50 g | 0% |
| of which sugars | 0.50 g | 1% |
| Fibre | 0.50 g | — |
| Protein | 21.0 g | 42% |
| Salt | 3.5 g | 59% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Raw sheep’s milk, Salt, Animal Rennet, Starter culture (Penicillium Roqueforti).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
- Country
- France
- Department
- 12 — Aveyron
- Municipality (INSEE no.)
- 12203
- Establishment
- 026
This code, printed in an oval on the pack, identifies the plant that made or packed the product. It is required for foods of animal origin.
Approved establishment FR 12.203.026 EC → 5
Source: Open Food Facts (code read from the pack) · Format: Regulation (EC) No 853/2004, Annex II.
Climate impact
Reference value for the category “Roquefort cheeses”: 7.02 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
- Packer codeRegulation (EC) No 853/2004, Annex II, Section I
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.