Pungent, semi-hard cheeses, such as blue cheese, Gorgonzola and Stilton, are substitutes for Roquefort cheese, according to Gourmet Sleuth. Roquefort is a strongly pungent cheese made from ewe's milk gathered from selectively bred livestock.
Natural Roquefort is aged in natural caves in the French town of Roquefort-sur-Soulzon. The cheese ages for four to nine months. These caves allow natural propagation of the mold that gives Roquefort its flavor. However, modern Roquefort is primarily made with mold grown in laboratories rather than in natural caves. This synthetic mold ensures a more consistent flavor, and it allows large-scale production of the cheese. Roquefort pairs well with figs and nuts.