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Roquefort is a salty, tangy, and sharp blue cheese from southern France. It is made from sheep's milk, specifically from the Lacaune breed of sheep. According to legend, a youth or a shepherd discovered Roquefort cheese when he left his lunch of bread and ewe's milk cheese in a cave while chasing after a beautiful girl. When he returned, he found that the cheese had been transformed by mold (Penicillium roqueforti) into what we now know as Roquefort. While goat's cheese is made using goat milk, Roquefort is made from sheep's milk and therefore, Roquefort is not made from goat's cheese.
| Characteristics | Values |
|---|---|
| Type of Milk | Sheep's milk |
| Place of Origin | Roquefort-sur-Soulzon, France |
| Production Area | Aveyron, Aude, Lozère, Gard, Hérault, and Tarn |
| Texture | Moist, creamy, salty |
| Flavor | Tangy, Sharp |
| Color | White with blue veins |
| Weight | 2.5-3 kg |
| Thickness | 10 cm |
| Milk Required | 4.5 L to make 1 kg of cheese |
| Certification | Appellation d'Origine Contrôlée, Protected Designation of Origin |
| Legend | Discovered by a shepherd who left his lunch in a cave |
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What You'll Learn
- Roquefort is a salty, tangy, and moist blue cheese made from sheep's milk
- It is named after a village in the Aveyron region of France
- The cheese was discovered by accident when a young shepherd left his lunch in a cave
- It is aged in the natural Combalou caves in Roquefort-sur-Soulzon
- It is often called the king of cheeses or the cheese of kings
Roquefort is a salty, tangy, and moist blue cheese made from sheep's milk
Roquefort is a classic blue mold cheese made from sheep's milk. It is a salty, tangy, and moist cheese with a unique production process. The cheese is named after the small village of Roquefort, which lies on a chalky mountain called Combalou, in the Aveyron region of France. The village is surrounded by limestone cliff sides, which is where the cheese is aged.
Roquefort is made from raw, unpasteurized milk from the Lacaune breed of sheep. These sheep graze on grass, fodder, and cereals, except during the winter when grazing is compulsory. The milk is collected daily and delivered fresh to the creameries, where it is heated and poured into closed vats. It is then blended with a mixture of culture, penicillium roqueforti, and rennet, which curdles the milk and fosters the growth of blue mold.
Once the curd is firm, it is milled and shaped by molds that are left to drain in storage. A brine of salt is then applied by hand to prevent excessive mold growth on the rind. After this, the cheese is pierced with steel needles, allowing the blue veins to develop and breathe. The cheese is then aged in the natural Combalou caves of Roquefort-sur-Soulzon, where it absorbs moisture and flavor.
Roquefort has a characteristic fragrance and flavor, with a sharp tang from the blue veins. It is white, crumbly, and slightly moist, with a creamy texture. It is often called the ""king of cheeses" or the "cheese of kings" in France and is known for its pungent smell and salty flavor. The whole process of maturation, cutting, packaging, and refrigeration must take place in the commune of Roquefort-sur-Soulzon to be considered genuine Roquefort.
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It is named after a village in the Aveyron region of France
Roquefort is a popular French cheese, often called the "king of cheeses" or the "cheese of kings". It is a salty, tangy, moist, and sharp blue cheese made from sheep's milk. It is named after the small village of Roquefort, which lies on a chalky mountain called the Combalou, between Auvergne and Languedoc in the Aveyron region of France. The village of Roquefort, also known as Roquefort-sur-Soulzon, is located in a unique geological setting. The mountain, Combalou, partially collapsed due to earthquakes, landslides, and water erosion, creating a series of caves in the debris. These caves, known as "Fleurines", provide natural ventilation and maintain a constant temperature of 9°C and humidity of 95%process of maturation, cutting, packaging, and refrigeration of Roquefort cheese must take place in the commune of Roquefort-sur-Soulzon. This regulation is part of the Appellation d'Origine Contrôlée (AOC) guidelines, which were established in 1925 to control the production and naming of the cheese. In 1961, the Tribunal de Grande Instance at Millau further decreed that only cheeses aged in the natural caves of Mont Combalou in Roquefort-sur-Soulzon could bear the name Roquefort. This ruling was based on the concept of protected designation of origin, ensuring that the name "Roquefort" is exclusively associated with cheese produced in this specific region.
The origin of Roquefort cheese is steeped in legend. According to one tale, a youth or shepherd, upon seeing a beautiful girl in the distance, abandoned his lunch of bread and ewe's milk cheese in a nearby cave as he rushed to meet her. When he returned months later, having never found the girl, he discovered that his plain cheese had been transformed into Roquefort by the mould (Penicillium roqueforti). This legend captures the essence of the Roquefort region and the unique role that its natural caves play in the ageing process of this renowned French cheese.
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The cheese was discovered by accident when a young shepherd left his lunch in a cave
The history of cheese-making is a long and fascinating one, with the production of cheese predating recorded history. It is believed that humans likely developed cheese and other dairy products by accident, as a result of storing and transporting milk. One such legend surrounds the discovery of Roquefort cheese, a salty blue cheese made from sheep's milk in Southern France.
As the story goes, a young shepherd left his lunch of bread and ewes' milk cheese in a cave as he ran to meet a beautiful girl he spotted in the distance. When he returned to the cave a few months later, he discovered that his plain cheese had been transformed into Roquefort. The mould that had developed on the cheese was Penicillium roqueforti, which gave the cheese its distinctive flavour and fragrance.
This legend is not without its critics, however. Some have dismissed the idea, claiming that there is no clear evidence that Pliny's description of the cheeses of Lozère and Gévaudan in 79 AD was a reference to a blue cheese. Nonetheless, the theory gained widespread acceptance and was even promoted by the Société des Caves in the 1860s.
Roquefort cheese has since become internationally renowned, often referred to in France as the "king of cheeses" or the "cheese of kings". The process of maturation, cutting, packaging, and refrigeration of the cheese must all take place in the commune of Roquefort-sur-Soulzon, and only cheeses aged in the natural Combalou caves of this region may bear the name Roquefort, as it is a protected designation of origin.
While the exact origins of cheese-making may be shrouded in mystery, the discovery of Roquefort cheese by a young shepherd serves as a delightful reminder of the accidental nature of many culinary innovations throughout history.
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It is aged in the natural Combalou caves in Roquefort-sur-Soulzon
Roquefort is a famous French blue cheese, named after the small village of Roquefort, which lies on a chalky mountain called Combalou. The mountain's partial collapse, caused by a series of earthquakes and landslides, opened up a series of caves. These caves, known as "Fleurines", provide natural ventilation and maintain a constant temperature of 9°C and humidity of 95%Roquefort-sur-Soulzon commune, in the Aveyron region of France. The whole process of maturation, cutting, packaging, and refrigeration of the cheese must take place in this commune. The cheese is made from the milk of the Lacaune breed of sheep and is known for its characteristic odour and flavour. It is white, tangy, creamy, and slightly moist, with veins of blue mould.
According to legend, Roquefort was discovered when a shepherd, hungry after a long day of herding, took a bite of his mouldy lunch of bread and ewe's milk curds, which he had left in the Combalou caves. To his surprise, he found that the mould had transformed his plain cheese into something delicious! The mould in question is called Penicillium roqueforti, and it is this that gives the cheese its distinctive flavour and blue veins.
In 1925, Roquefort was awarded France's first Appellation d'Origine Contrôlée, which defined the regulations controlling its production and naming. In 1961, a ruling decreed that only cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon could bear the name "Roquefort". This ruling was based on the fact that the unique geological conditions of the caves impart a specific set of characteristics to the cheese that cannot be replicated elsewhere.
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It is often called the king of cheeses or the cheese of kings
Roquefort is a well-known French cheese that is often referred to as the "king of cheeses" or the "cheese of kings". It is a salty, tangy, and sharp blue cheese made from sheep's milk and aged in the natural Combalou caves of Roquefort-sur-Soulzon in southern France. The unique flavour and fragrance of Roquefort come from the blue veins of mould that develop during the ageing process, giving it a distinct sharp tang.
The process of making Roquefort cheese is protected by Appellation d'Origine Contrôlée (AOC) regulations, which dictate that only cheese aged in the natural Combalou caves of Roquefort-sur-Soulzon can bear the name. This recognition as a protected geographical indication ensures the authenticity and quality of the cheese.
The legend of Roquefort's discovery adds to its regal reputation. According to the tale, a shepherd discovered Roquefort when he left his lunch of bread and ewe's milk curds in the Combalou caves while chasing after a beautiful girl. Upon returning months later, he found that the mould (Penicillium roqueforti) had transformed his plain cheese into the delicious Roquefort.
Roquefort's reputation as the "king of cheeses" is not just a product of its flavour and history but also its health benefits. Studies have shown that Roquefort cheese contains anti-inflammatory compounds and proteins that inhibit chlamydia propagation and lipopolysaccharide (LPS) leukocyte migration. Additionally, the consumption of goat cheese, in general, has been linked to reduced body weight, body mass index, and waist circumference when part of a balanced diet and accompanied by physical activity.
While Roquefort may be referred to as the "king of cheeses", it is important to note that this moniker is also used for other cheeses. Nevertheless, Roquefort's unique characteristics, protected status, and legendary origins solidify its place as one of the most renowned cheeses in France and worldwide.
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Frequently asked questions
No, Roquefort is made from sheep's milk.
Roquefort is a salty, blue cheese from southern France.
Roquefort has a sharp, tangy, salty flavour. It is white, creamy, and slightly moist, with veins of blue mould.
Roquefort is made from the milk of the Lacaune breed of sheep. It is aged for 3-5 months in the natural Combalou caves of Roquefort-sur-Soulzon.
According to legend, Roquefort was discovered when a shepherd left his lunch of bread and ewe's milk curds in a cave. When he returned, he found that the curds had become mouldy. Hungry, he took a bite and found that it tasted delicious.
