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Le Rollot


Rollot is a French cow's milk semi-soft cheese made in a commune by the same name in the Somme department in Picardie in northern France.


It is a washed rind cheese, strong and spicy like Maroilles with a light yellow rind. The cheese is characterized by a distinct, salty flavour with a lingering bitterness. Its yeasty, slightly fruity aroma reminds of Romadur. Its rough, sticky red smeared rind reveals a firm, but tender, interior. Rollot is usually produced in disc or heart shaped form. The maturation takes 2–7 months depending on size and the fat content is 48%. This cheese tastes delicious with a glass of white wine.


  (the name is not protected)

Organic production




Dietary product




   274 kcal per 100 gr.

Fat in dry matter

   48 %


16,5 -  Individual visits per month (average)
1054 -  All individual visits
03 03 2017 -  Date of publication of this article

Rollot. Foto № 1
Rollot. Foto  № 2
Rollot. Foto  № 3

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