Rollot is a 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 us 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 around 2–7 months depending on size and the fat content.
This cheese tastes delicious with a glass of white wine.