The Aging Of Roquefort Cheese: How Long Does It Take?

Roquefort cheese is a variety of blue cheese that is aged for between three and five months. It is made from the milk of the Lacaune breed of sheep and aged in the natural caves of Roquefort-sur-Soulzon in France, which gives the cheese its unique taste and character. The longer the cheese is aged, the more the mould develops, with the paste becoming darker and the veins more pronounced.

The ideal ageing period for Roquefort cheese

The ageing process is crucial in developing the complex flavours and creamy texture that Roquefort is known for. The unique environment of the caves, with their cool, damp conditions, fosters the growth of the desirable blue-green-hued Penicillium roqueforti mould, which gives the cheese its characteristic flavour and appearance. The longer the cheese is aged, the more the mould develops, resulting in darker paste and more prominent veins.

Younger Roquefort, aged for a shorter period, tends to be milder and creamier, while older Roquefort, aged for the full three to five months, takes on a more pungent and spicy character. This ageing process also affects the texture of the cheese, with younger varieties being softer and older ones becoming more crumbly.

The minimum ageing period for Roquefort cheese is regulated by its Protected Designation of Origin (PDO) status, which requires a minimum of three months of ageing in the natural caves of Roquefort-sur-Soulzon. This status ensures the authenticity and traditional production methods of this renowned cheese.

In summary, the ideal ageing period for Roquefort cheese falls within the range of three to five months. This ageing process is what gives Roquefort its distinctive flavour, texture, and appearance, making it one of the world's most celebrated blue cheeses.

How to store Roquefort cheese

To store Roquefort cheese, it is important to remember that it is a perishable product and should only be left out at room temperature for a maximum of two hours. After that, it should be promptly refrigerated to maintain its freshness and prevent bacterial growth.

• Wrap it properly: Use cheese paper, parchment paper, or wax paper to wrap the cheese. If you don't have these, you can use aluminium foil. Avoid using plastic wrap as it can cause the cheese to sweat and alter its flavour.
• Use a cheese box or container: Store your wrapped Roquefort in a cheese box or an airtight container to protect it from absorbing other flavours in your refrigerator.
• Store it in the right place: The best place to store Roquefort is in the vegetable drawer of your fridge, where the temperature and humidity levels are most suitable.
• Check regularly: Keep an eye on your Roquefort to ensure it's not drying out or developing unwanted mould. If you see a small amount of mould, cut it off; the rest of the cheese is still good to eat.
• Consume within a reasonable timeframe: Roquefort is best consumed within two weeks of opening but can last up to a month if stored properly.

Additionally, to further extend the shelf life of Roquefort cheese, you can freeze it. Cut the cheese into portions no larger than half a pound each and wrap them tightly in heavy-duty aluminium foil or plastic freezer wrap, or place them inside a heavy-duty freezer bag. Frozen Roquefort cheese will maintain its best quality for about six months but will remain safe to consume beyond that time.

The history of Roquefort cheese

Roquefort is a traditional French cheese with a rich history dating back thousands of years. It is believed that Roquefort was discovered when a young shepherd, eating his lunch of bread and ewes' milk cheese, saw a beautiful girl in the distance. He abandoned his meal in a nearby cave and ran to meet her. When he returned a few months later, the mould (Penicillium roqueforti) had transformed his plain cheese into Roquefort.

While this romantic tale cannot be proven, it is known that the cheese has been enjoyed for at least 2,000 years. It was reportedly the favourite cheese of Emperor Charlemagne, and in France, it was recognised as a form of currency.

In 1411, Charles VI granted a monopoly for the ripening of the cheese to the people of Roquefort-sur-Soulzon, as they had been doing for centuries. Later, in 1925, the cheese was awarded the first designation of origin (AOC) to protect its authenticity and production methods, meaning that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon can bear the name Roquefort.

Today, Roquefort is still made using traditional methods. The cheese is produced from the milk of the Lacaune breed of sheep and the Penicillium roqueforti mould that gives Roquefort its distinctive flavour is found in the soil of the local caves. This mould is still used today to produce the cheese, which is then aged in the same caves for a minimum of three months.

Roquefort is one of the oldest known cheeses, with records dating back to AD 79. Pliny the Elder praised the cheeses of Lozère and Gévaudan in 79 AD and reported their popularity in ancient Rome. In 1737, Jean Astruc suggested that this was a reference to an ancestor of Roquefort, a theory that was widely taken up and promoted by the Société des Caves by the 1860s.

Roquefort is generally formed into 5-pound (2.3-kg) cylinders of about 7-inch (18-cm) diameter and 4-inch thickness. The white paste of the interior is marbled with blue mould, and the cheese is wrapped in foil bearing a traditional insignia of red sheep.

The unique flavour profile of Roquefort cheese

Upon the first bite, the palate is greeted by a sharp and salty kick, which then melts into a luscious creaminess as the cheese coats the mouth. The blue veins running through the cheese lend a subtle zest and a slightly spicy edge, creating a complex interplay of flavours. The cheese also exhibits earthy and nutty notes, with a hint of sweetness and caramel lingering in the background.

The distinct flavour of Roquefort is attributed to several factors. Firstly, the use of Penicillium roqueforti mould imparts the characteristic blue-green veins and adds a tangy, spicy kick. Secondly, the cheese is aged in the natural limestone caves of the Roquefort-sur-Soulzon region, which gives it its unique terroir. The specific microclimate and ventilation of these caves contribute to the development of its flavour and aroma.

The ageing process further enhances the taste of Roquefort. Younger Roquefort tends to be milder and creamier, while older cheese develops a more pungent and spicy character. The longer ageing allows the mould to develop, resulting in darker paste and more prominent veins.

The texture of Roquefort also plays a role in its flavour profile. It has a moist, crumbly texture that transforms into a creamy, buttery mouthfeel as it melts on the palate. This smooth texture enhances the overall tasting experience, making it a favourite among cheese connoisseurs.

In summary, the unique flavour profile of Roquefort cheese is defined by its tangy, salty, and creamy characteristics, balanced by subtle notes of sweetness, earthiness, and spice. The combination of high-quality sheep's milk, the Penicillium roqueforti mould, and the ageing process in natural caves creates a complex and intense flavour that has earned Roquefort its reputation as the "King of Blue Cheese".

The health benefits of Roquefort cheese

Roquefort cheese is aged for three to five months in local limestone caves. The longer the cheese is aged, the more the mould will develop, and the darker the paste will become.

Roquefort cheese is a nutrient-dense food with a variety of health benefits. Firstly, it is rich in calcium, which is essential for bone and teeth health. The high calcium content in Roquefort cheese helps to improve bone density and prevent osteoporosis. Regular consumption of calcium-rich foods like Roquefort cheese can protect bone health and reduce the risk of developing osteoporosis.

Secondly, consuming Roquefort cheese may help to reduce the risk of heart disease. The protein in this type of cheese, especially Ricquofort, helps to lower cholesterol levels and prevent artery inflammation and blood clotting in veins or arteries. Roquefort cheese is also rich in proteins, amino acids, omega-3 fatty acids, calcium, phosphate, peptides, and vitamins, all of which contribute to a healthy heart.

Thirdly, Roquefort cheese has anti-inflammatory properties and can help to cure various inflammatory disorders in the body, such as joint pain, sinusitis, and asthma. Consuming Roquefort cheese daily in moderate amounts can help to minimise arthritis pain.

Lastly, the presence of essential vitamins and minerals in Roquefort cheese makes it an immunity booster. Vitamins A and D, as well as minerals like potassium, sodium, and zinc, contribute to a robust immune system.

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