Kamil Perry
Roquefort is a type of blue cheese that is famous for its distinctive, pungent smell and strong, sharp taste. It is made from sheep's milk and aged in the natural caves of Roquefort-sur-Soulzon in southern France. The cheese has a creamy, crumbly texture and is known for its blue veins, which give it a subtle zest and a slightly spicy edge. Roquefort is often considered the king of cheeses and is a favourite among cheese enthusiasts worldwide. Its unique flavour profile sets it apart from other blue cheeses, but does it taste like blue cheese?
| Characteristics | Values |
|---|---|
| Type of Cheese | Blue Cheese |
| Place of Origin | Roquefort-sur-Soulzon, Southern France |
| Main Ingredient | Sheep's Milk |
| Other Ingredients | Penicillium Roqueforti, Rennet |
| Texture | Creamy, Crumbly |
| Taste | Tangy, Sharp, Salty, Sweet, Spicy |
| Smell | Pungent, Salty, Earthy, Smoky |
| Pairing | Honey, Candied Nuts, Fruits, Sweet Wine, Meat |
| Weight | 2.5-3 kg |
| Thickness | 10 cm |
| Milk Required | 4.5 L/kg |
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What You'll Learn
What is Roquefort cheese?
Roquefort is a type of blue cheese made from sheep's milk. It is one of the most famous blue cheeses in the world and is often dubbed the ""King of Cheeses or the "Cheese of Kings" in France. It is known for its distinctive, pungent smell and strong, sharp taste.
Roquefort is a French cheese that has been produced for centuries. It is named after the village of Roquefort in southern France, near Toulouse, which is known for its limestone cliffs and caves. The cheese is aged in these natural caves, which give it its unique flavour and texture.
The process of making Roquefort cheese is meticulous and time-honoured. The cheese is made from the raw milk of a specific breed of sheep called Lacaune, which graze in the limestone-rich pastures of the region. The milk is heated and combined with rennet and salt, and then inoculated with Penicillium roqueforti spores, which give the cheese its distinctive blue veins. The curds are then cut into small pieces, drained, and transferred into round molds. The molds are turned several times to allow the whey to drain fully. The cheeses are then pierced with metal skewers, allowing oxygen to interact with the fungus spores and encourage their growth. Finally, the cheese is aged for 3 to 9 months, although most Roqueforts are fully ripened within 5 months.
Roquefort cheese has a moist, crumbly texture and a sharp, tangy, and salty flavour. It is white to pale yellow in colour, with blue to blue-green veins of mold. It is often described as having buttery, caramelly, and smoky notes. The cheese is best stored in the refrigerator, wrapped in foil or parchment paper, and can be kept for 3 to 4 weeks. It should be taken out of the fridge and allowed to come to room temperature for at least an hour before serving.
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How is it made?
Roquefort cheese is made from unpasteurized sheep's milk, specifically from the Lacaune breed of sheep, which are native to the region. The milk is heated to around 80 to 90 degrees Fahrenheit, and then combined with rennet and salt. The curds are then separated from the whey, and the curds are mixed with cultures of the blue mold Penicillium roqueforti.
The curd is then cut into small pieces and placed into molds, which are turned several times to allow the whey to drain away. The cheese is then left to sit in a dry salt bath for several days. After this, the cheeses are pierced with metal skewers to allow oxygen to interact with the fungus spores, which creates the blue veins that Roquefort is known for.
The cheese is then aged for 3 to 9 months, although most Roqueforts are fully ripened within 5 months. The aging process takes place in the limestone Combalou Caves of Roquefort in southern France, specifically in the village of Roquefort-sur-Soulzon in the Aveyron region. The humid and breezy atmosphere of the caves promotes the growth of the desired mold. During aging, cheesemakers add salt and use needles to encourage marble veining.
Finally, the cheese is wrapped in foil to slow the development of the blue mold. The foil also prevents the growth of a rind, leaving the outside of the cheese moist and bright white.
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How does it taste?
Roquefort is a type of blue cheese, but not all blue cheese is Roquefort. It is made from sheep's milk and aged in the natural, humid caves of Roquefort-sur-Soulzon in southern France, where the mould Penicillium roqueforti grows in the soil. The cheese is heavily salted and wrapped in foil, leaving the outside moist, bright white, and deeply earthy. The interior is creamy and slightly crumbly, with blue-green caverns of granular mould. The white parts are salty and a little sweet, which balances out the sharpness of the blue veins.
Roquefort has a very distinct, sharp, savoury flavour. It is considered the most intense among blue cheese varieties, with tang and salt as the first flavours you taste. However, the flavour profile is complex, with the mould's sharp tang accompanied by earthy and smoky, even caramel-like undertones, giving the cheese a hint of sweetness. The aroma is pungent and robust, with deep earthy and smoky tones.
The key to pairing Roquefort with other foods is to use it sparingly, as a small amount can add an intense burst of flavour to most ingredients. It pairs well with sweet things like honey, candied nuts, and poached or dried fruit, which can take the edge off its aggressive sharpness. It is also good with the slightly bitter, roasty flavours of dark chocolate. For savoury foods, it can be crumbled or sliced and added to fatty, meaty dishes like a ribeye steak or burger. It also goes well with crusty bread, fruits, and sweet wines like Sauternes, sweet white wine, or cider.
Roquefort is definitely the winner in the strong blue cheese category. It is often dubbed the King of Cheeses in France, and has a unique flavour profile that has made it a favourite among cheese lovers around the world.
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What does it pair well with?
As a blue cheese, Roquefort has a very distinct, sharp, savoury flavour. It is often described as the most intense among blue cheese varieties, with salt and tang being the first flavours that hit your taste buds. However, once you get used to the sharpness, you will notice that the flavour profile is rather complex, with the mould's sharp tang accompanied by earthy, smoky, and even caramel-like undertones, giving the cheese a hint of sweetness.
The classic pairing for Roquefort is Sauternes, a sweet white wine, as the rich, honeyed, fruity flavours of Sauternes complement the salty, tangy flavours of the cheese. Other sweet wines that pair well with Roquefort include Riesling, ice wines, and fortified wines like Tawny Port or a rich oloroso sherry. A younger, creamier Roquefort can be paired with a more acidic wine, such as a Rosé or Sauvignon Blanc, or even a beer like an IPA, as the bitterness of the hops cuts through the creaminess and richness of the cheese.
If you are looking for a non-alcoholic pairing, Roquefort goes well with sweet things like honey, candied nuts, poached or dried fruit, or even dark chocolate. Its salty profile also pairs well with meat, especially steak, and can be used to make a blue cheese steak sauce. It can also be used in salads, either on its own or mixed with crème fraîche and a pinch of white pepper.
For dessert, Roquefort can be drizzled with honey or served with a bowl of gingersnaps and a few crumbles of the cheese on top. It can also be served with an after-dinner drink, such as a walnut liqueur, pear eau de vie, or a Japanese whiskey, as the drink's robust, gamey flavours complement the cheese.
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What is its history?
The history of Roquefort cheese goes back to ancient times. According to legend, a young shepherd, distracted by the sight of a beautiful woman, left his meal of ewe's milk cheese in a cave. When he returned, the cheese had been transformed by mould (Penicillium roqueforti) into Roquefort. This legend dates back to at least 1737, when Jean Astruc suggested that a passage from Pliny the Elder praising the cheeses of Lozère and Gévaudan in 79 AD may have been a reference to an early version of Roquefort.
By the Middle Ages, Roquefort had become a recognised cheese. On 4 June 1411, Charles VI granted a monopoly for its ripening to the people of Roquefort-sur-Soulzon, where the cheese has been made for centuries. In 1820, Roquefort was producing 300 tonnes a year, and by 1914, this had increased to 9,250 tonnes.
In 1925, Roquefort was the first cheese to be granted France's Appellation d'Origine Contrôlée (AOC) status, which defined regulations controlling its production and naming. In the same year, it was also granted Protected Designation of Origin (PDO) status. Under these regulations, only cheese that has been ripened in the natural caves of Mont Combalou in Roquefort-sur-Soulzon can be labelled as Roquefort. The milk used must come from local Lacaune sheep, and the cheese must be aged for a minimum of three months.
Today, there are seven Roquefort producers, with Roquefort Société being the largest brand by far. In 2005, around three million cheeses (18,830 tons) were produced, making Roquefort the second-most-popular cheese in France after Comté.
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Frequently asked questions
Roquefort is a blue cheese made from sheep's milk and aged in the natural caves of Roquefort-sur-Soulzon in southern France.
Yes, Roquefort is a type of blue cheese and is often considered the most famous and intense blue cheese in the world. It has a distinct, sharp, tangy, and salty flavour.
Roquefort has a complex flavour profile that is sharp, tangy, salty, and creamy with earthy and smoky undertones. It is known for its pungent aroma.
Roquefort pairs well with sweet things like honey, candied nuts, and poached or dried fruit. It also goes well with dark chocolate, meat, crusty bread, and sweet wines.
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