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French blue cheese, strong flavor, high in calcium and protein
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
20 gram (small) of Small amount of Roquefort cheese (20 g) has 74 calories. That works out to 369 calories per 100 g. It contains 0.4 g of carbs, 4.2 g of protein, 6.1 g of fat and 0 g of fiber. Its 78 mg of Phosphorus covers 11% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 20 gram (small) · 20 g
74
KCAL / 20G
Carbs
0.4g
· 0% DV
Protein
4.2g
· 8% DV
Fat
6.1g
· 8% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 2% · Protein 23% · Fat 75%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 74 kcal | |
| Total fat | 6.1 g | 8% |
| Saturated fat | 3.86 g | 19% |
| Trans fat | 0.2 g | |
| Sodium | 332 mg | 14% |
| Total carbohydrate | 0.4 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 4.2 g | 8% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 10 g | 10 g | 37 kcal |
| 1 slice (thin) | 15 g | 55 kcal |
| 20 g | 20 g | 74 kcal |
| 1 piece (small) | 20 g | 74 kcal |
| 1 slice (thick) | 25 g | 92 kcal |
| 30 g | 30 g | 111 kcal |
| 40 g | 40 g | 148 kcal |
| 50 g | 50 g | 185 kcal |
| 100 g | 100 g | 369 kcal |
Calculated from 369 calories per 100 g.
A small amount of Roquefort cheese tastes salty, tangy and intensely savory, with a creamy texture and a distinctive blue-mold aroma. Its flavor is strong enough that a little can season a whole dish.
A small amount of Roquefort cheese is made from sheep’s milk inoculated with Penicillium roqueforti. During aging, the mold grows through air channels in the cheese to form its blue veins; traditional Roquefort is aged in the caves of Roquefort-sur-Soulzon, France.
No. Roquefort is one particular kind of blue cheese, made from sheep’s milk and associated with a specific region of France. Blue cheese is the broader category and includes varieties made in different places, often from cow’s or goat’s milk.
Yes, the natural rind on a small amount of Roquefort cheese is edible. It can taste stronger and feel drier than the interior, so you can trim it off if you prefer a milder bite.
A small amount of Roquefort cheese pairs well with pears, apples, walnuts, honey and crusty bread. It also adds a punchy finish to salads and pasta; start with a little because its salty, assertive flavor can quickly dominate.
Store a small amount of Roquefort cheese in the refrigerator, wrapped in cheese paper or kept in its original packaging. Seal the cut surface to limit drying and follow the package’s guidance for use after opening; discard it if it develops unexpected spoilage.
Yes, a small amount of Roquefort cheese can be frozen, but thawing may make it crumbly and less creamy. Use thawed cheese in cooked dishes, sauces or dressings rather than relying on it for a smooth texture on a cheese board.
Yes, a small amount of Roquefort cheese melts into pasta sauces, dressings and savory tarts. Add it gradually and taste as you go: its strong flavor and saltiness can overwhelm milder ingredients.
Avoid eating a small amount of Roquefort cheese cold during pregnancy because soft blue cheeses can carry listeria risk. It is safer when thoroughly cooked until steaming hot throughout; do not rely on reheating it just until warm.
Some people with lactose intolerance tolerate a small amount of Roquefort cheese, but its lactose content can vary and tolerance differs. A milk allergy is not the same as lactose intolerance: Roquefort contains milk proteins and is unsuitable for someone with a milk allergy.
Vitamins
B12
0.22µg · 9% DV
Vitamin A
72µg · 8% DV
B2
0.1mg · 8% DV
B5
0.24mg · 5% DV
Minerals
Sodium
332mg · 14% DV
Phosphorus
78mg · 11% DV
Calcium
106mg · 11% DV
Selenium
2.8µg · 5% DV
Potassium ⭐
24mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 74 calories in 20 gram (small) (20 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A small amount of Roquefort cheese brings the distinctive character of a French blue cheese made from sheep’s milk and matured in caves near Roquefort-sur-Soulzon. Its pungent aroma and salty, tangy flavour mean a little can have a strong impact on a dish.
In France, it is enjoyed on a cheese board and crumbled into salads or sauces; elsewhere, it works just as well with bread, pears or walnuts. It is protein-rich, but also high in fat and energy. Use a modest portion to flavour a salad dressing or pasta rather than making it the main ingredient.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.86g
MONOUNSATURATED
1.6g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.