Patrick Oconnell
Roquefort is a French blue cheese made from fresh and unpasteurized sheep's milk. It is known for its distinct aroma and flavour, characterized by its salty, sharp, acidic tang and subtle sweetness. Its creamy nature and high fat content make it ideal for experimenting with in the kitchen. It can be served in a variety of ways, including on a cheeseboard with crusty bread, melted into a sauce, baked into a beetroot risotto, or crumbled over a salad. It is also commonly paired with sweet foods such as honey, jam, and fruit.
| Characteristics | Values |
|---|---|
| Type of Cheese | Blue Cheese |
| Origin | France |
| Texture | Semi-hard, moist, creamy, crumbly |
| Rind | Thin, soft, salty, edible |
| Colour | Dark, ivory-white, blue-green veins |
| Flavour | Savoury, salty, sharp, tangy, nutty, earthy, sweet |
| Aroma | Pungent, salty, earthy, smoky |
| Ingredients | Sheep's milk, Penicillium Roqueforti fungus, rye bread mould, coarse salt |
| Ageing Process | Matured in ancient caves in Roquefort-sur-Soulzon for three months |
| Serving Suggestions | Crackers, bread, honey, fruits, salads, steaks, burgers, chicken, wine |
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What You'll Learn
How to serve Roquefort on a cheese board
Roquefort is a French blue cheese made from fresh, unpasteurised sheep's milk and is known for its distinct aroma and flavour. It is the only blue cheese that has been granted the PDO (protected designation of origin) status by the EU, which means authentic Roquefort can only be produced in France. Its unique flavour and aroma make it a perfect addition to a cheese board. Here are some tips on how to serve Roquefort on a cheese board:
Selecting the Cheese
When purchasing Roquefort for a cheese board, look for a wheel or wedge of the cheese with a thin, soft rind. The rind is edible and slightly saltier than the interior of the cheese. The colour of the cheese should be a dark, ivory-white paste with blue-green veins. The longer the cheese is aged, the more the mould will develop, resulting in darker veins and a stronger flavour.
Preparing the Cheese
When preparing Roquefort for a cheese board, it is important to follow proper etiquette. Do not cut a piece from top to bottom vertically, as this is considered unfair to other guests. The proper way to cut Roquefort is from the centre outwards toward the rind, in a triangular shape. This ensures that each guest gets a variety of textures and flavours. If serving from a large wheel of cheese, avoid taking the creamy blue edge in the middle first, as it is considered the best part and should be shared among all guests.
Accompaniments
To enhance the flavour of Roquefort and create a well-rounded cheese board, consider pairing it with complementary accompaniments. Classic combinations include walnuts (plain or candied), figs, pears, and endive. Other options include apricots, peaches, or other stone fruits. For a contrast of textures, serve Roquefort with crunchy wholemeal crackers or crusty bread. To balance the strong flavour of the cheese, include some sweet elements such as honey, fig jam, or dried apricots.
Beverage Pairings
When creating a cheese board with Roquefort, consider offering beverage pairings to enhance the overall experience. Sweet wines such as Riesling, ice wine, or port are often recommended to balance the intensity of the cheese. For a classic French combination, pair Roquefort with Sauternes, a sweet wine that complements the cheese's depth of flavour. Alternatively, serve it with a sweet sherry, such as Pedro Ximénez, made with sun-dried grapes.
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How to serve Roquefort on bread
Roquefort, also known as the "king of cheeses", is a French blue cheese with a distinct aroma and flavour. Its pungent and creamy nature makes it a versatile ingredient to experiment with in the kitchen. Here are some ways to serve Roquefort on bread:
As a Spread
Roquefort can be mashed or mixed with butter, cream cheese, or sour cream to make a spread for bread. This helps to distribute the saltiness of the cheese and mellow its flavour. You can also add honey to the mix or use it as a dip for vegetables.
As a Topping
Roquefort can be crumbled over bread with other toppings such as fig jam, green apple, grapes, or honey. It can also be paired with walnuts, candied nuts, or dried fruits like apricots.
As a Sandwich Filling
Roquefort can be used as a filling for sandwiches, especially with a nice crusty baguette or ciabatta bread. For an extra touch, add some butter, jam, or honey to the sandwich.
As a Side
Roquefort can be served on the side with a salad or soup. For example, try a green salad with walnuts and apple slices or a beet risotto with Roquefort added near the end.
When serving Roquefort, remember the French etiquette: never serve yourself the creamy blue edge in the middle, and always cut from the centre outwards toward the rind to ensure each guest gets an equal share of the cheese's flavours.
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How to serve Roquefort with fruit
Roquefort is a French blue cheese made from fresh and unpasteurized sheep's milk. It has a distinct aroma and flavour, with a sharp, acidic tang and nutty and earthy notes. The longer it is aged, the more the mould develops, and the darker the paste becomes.
When serving Roquefort with fruit, there are several options to consider. Firstly, Roquefort can be paired with dried fruits such as walnuts, almonds, hazelnuts, apricots, figs, and prunes. It also goes well with fresh fruits such as bananas, pineapple, melon, grapes, and pears. For a sweet and savoury combination, Roquefort can be served with fruits such as green apples, peaches, or other stone fruits that have a sweet-tart combination.
In addition to the above, Roquefort can be served with fruit in the following ways:
- On a cheese platter with a drizzle of honey and dried fruits such as walnuts, apricots, and figs.
- With a bowl of gingersnaps and a few crumbles of Roquefort on top.
- On crackers with fig jam or Sevilla orange marmalade.
- Baked pear or seared fresh fig with walnuts or walnut pesto.
- With crisp, slightly watery foods such as jicama, celery, and green apple.
- As a salad dressing or blended into a blue cheese dressing with sunflower oil, milk, salt, pepper, and cayenne.
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How to serve Roquefort with meat
Roquefort, the self-proclaimed "King of Cheese", is a semi-hard blue cheese with a creamy but crumbly texture and a sharp, tangy flavour. It is traditionally served as part of a cheese platter, but it can also be used to add depth to meat dishes.
When serving Roquefort with meat, it is important to consider the strength of the meat's flavour. More delicate meats, such as prosciutto cotto and mortadella, may be overwhelmed by the pungency of the cheese. Instead, opt for more robust cured meats such as sopressata, prosciutto crudo, salchichon, or beefy bresaola. For fresh meats, steak is a classic pairing. Try melting crumbled Roquefort into a blue cheese sauce, or mixing it with butter to create a compound butter, and then adding a generous slice on top of your steak. Other intensely flavoured meats like pork, veal, and chicken (especially dark meat like thighs and wings) also work well.
If you're feeling creative, try mixing ground beef with crumbled Roquefort to make burgers with a creamy, cheesy centre. Form the meat and cheese mixture into 3/4" burgers using a round cookie cutter, chill for 30 minutes, then sear to your desired doneness. Top with Dijon tomato, lettuce, bacon, and avocado for an indulgent burger experience.
For seafood, the same principle applies: delicate flavours may be overpowered by the cheese, but more assertive flavours can stand up to it. Try crumbling Roquefort on top of salmon or tuna before baking, roasting octopus and shrimp in compound butter, or using a blue cheese sauce for mussels.
With its strong flavour and creamy texture, Roquefort is a versatile cheese that can enhance a variety of meat dishes. Whether served as a classic steak topping or mixed into a juicy burger patty, this "King of Cheese" is sure to impress.
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How to serve Roquefort with drinks
Roquefort is a French blue cheese with a distinct aroma and flavour. It is made from sheep's milk and injected with mould from rye bread to produce blue veins. The cheese is then rolled in coarse salt and stored in caves in the village of Roquefort.
When serving Roquefort with drinks, it is important to achieve a balance of flavours. The cheese should not overpower the drink, nor should the drink bury the flavour of the cheese. Here are some suggestions for how to serve Roquefort with drinks:
Beer
Roquefort can be paired with rich malty beers such as nut brown ale, imperial stout, and porter. The nut and caramel flavours of these beers complement the cheese. Younger Roquefort, which tends to have a slightly more creamy flavour, can be paired with an IPA as the bitterness of the hops cuts through the creaminess of the cheese.
Wine
Roquefort is frequently recommended to be paired with Sauternes, a sweet wine from Bordeaux. Similar sweet wines from the surrounding regions, such as Barsac, Saussignac, Loupiac, or Monbazillac, would also work well. Late harvest Sauvignon Blancs from elsewhere are another option.
Whisky
Roquefort can be paired with peaty Islay whiskies such as Lagavulin. Japanese whisky has also been successfully paired with Roquefort, as the drink's robust, gamey flavours provide a good foil.
Other drinks
Roquefort can also be paired with walnut liqueur or pear eau de vie. For a sweeter option, pair it with honey to create a salty-sweet combination.
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Frequently asked questions
Roquefort is a French blue cheese, made from fresh and unpasteurized sheep's milk. It is known for its distinct aroma and flavour.
When serving Roquefort cheese, it is considered rude to serve yourself the creamy blue edge in the middle. The proper way to cut Roquefort cheese is from the centre outwards toward the rind. It is best served with crusty bread, crackers, honey, walnuts, green apples, or dried fruits.
Roquefort cheese pairs well with foods that have strong flavours and can be used in salads, dressings, or melted into a sauce. It can also be added to a beet risotto or blended into a blue cheese dressing.
