Located in the heart of the Pilat Regional Park in the Rhône-Alpes region of France, La Roche is produced by Fromagerie Guilloteau.

Fromagerie Guilloteau is renowned for having pioneered the use of ultrafiltration in cheesemaking, a process that allows for the concentration of certain milk components and therefore facilitates accelerated cheese maturation. Fromagerie Guilloteau produce a variety of cheeses using this method - La Roche being one - and perhaps the most famous of which is Fromager d'Affinois.

Made from pasteurized cow's milk, La Roche is a creamy, mild blue cheese, matured for about three weeks. Its texture is soft and yielding, without being runny, with multiple pockets and veins of blue mold.

Flavors are delicate and balanced. La Roche's creamy mouthfeel keeps the blue mold from being astringent or dominating, thereby allowing other flavors of mushrooms, sweet vegetal notes and a gentle tang to come though.