The cheese breaks into little pieces easily. It is a little moist. Blue mould is added to Roquefort cheese. This gives it a particular taste. Roquefort is made in big wheels. They weigh around 2.5 kilograms. They are about 10 cm thick. Roquefort needs to ripen for around 5 months. It is best eaten April to October, but of course it is available all year round. 