Andy Montoya
Roquefort is a blue cheese with a unique flavour profile that originates from the picturesque Roquefort-sur-Soulzon region in southern France. It is made from sheep's milk and is aged in the natural Combalou caves of Roquefort-sur-Soulzon. The cheese has a characteristic fragrance and flavour with a tangy, creamy, salty, and slightly spicy taste. Its distinct blue veins are a result of the growth of Penicillium roqueforti, which is added to the curd or introduced through holes poked in the rind. While the process of making Roquefort cheese involves the use of goat's milk curds, the final product is not made from goat's milk.
| Characteristics | Values |
|---|---|
| Name | Roquefort |
| Type of Cheese | Blue Cheese |
| Place of Origin | Roquefort-sur-Soulzon, France |
| Main Ingredient | Sheep's Milk |
| Other Ingredients | Penicillium Roqueforti, Rennet |
| Texture | Creamy, Crumbly, Moist, Salty |
| Taste | Tangy, Sharp, Spicy, Butyric Acid |
| Weight | 2.5-3 kg |
| Thickness | 10 cm |
| Milk Required | 4.5 L/kg |
| Aging Time | 3-5 months |
| Aging Location | Natural Caves, Combalou Mountain |
| Production Regulations | Appellation d'Origine Contrôlée (AOC) |
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What You'll Learn
Roquefort is a blue cheese made from sheep's milk
The cheese has a rich, tangy taste and a creamy texture, with a slightly salty exterior. It is white and crumbly, with veins of blue mold. It has a distinctive fragrance and flavour, with a taste of butyric acid. The blue veins provide a sharp tang.
According to legend, Roquefort cheese was discovered when a young man, eating a sheep's milk cheese sandwich, saw a beautiful girl in the distance and abandoned his lunch in a nearby cave to chase her. When he returned a few months later, the mould (Penicillium roqueforti) had transformed his plain cheese into Roquefort.
Roquefort is produced throughout the département of Aveyron and parts of the nearby départements of Aude, Lozère, Gard, Hérault and Tarn. It is aged in the natural Combalou caves of Roquefort-sur-Soulzon, and EU law dictates that only cheeses aged in these caves may bear the name Roquefort, as it is a protected designation of origin.
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It is named after the small village of Roquefort in France
Roquefort is a sheep's milk blue cheese from southern France. Its distinctively rich, tangy taste and creamy texture have made it a favourite among cheese lovers worldwide. 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. This unique terroir gives Roquefort its characteristic taste.
The name of the cheese comes from the small village of Roquefort-sur-Soulzon in the Aveyron department near Millau. The village is situated in a picturesque region characterised by limestone cliff sides. The cheese is aged in the natural Combalou caves of Roquefort-sur-Soulzon, which impart their distinctive characteristics to the cheese. The ageing process allows the cheese to absorb filtered moisture and flavours from the caves.
In 1925, Roquefort became the first cheese to receive France's Appellation d'Origine Contrôlée (AOC) label, which controls its production and naming. The AOC regulations stipulate that only cheeses ripened in the natural caves of Mont Combalou in Roquefort-sur-Soulzon can bear the name Roquefort. This protected designation of origin ensures strict quality control and prevents imitation.
The process of making Roquefort involves blending sheep's milk with a mixture of culture, penicillium roqueforti, and rennet. This mixture is then poured into closed vats, where it curdles and fosters the growth of blue mould. The curd is then milled and shaped, and a brine of salt is applied to control mould growth. The cheese is pierced with steel needles to develop its signature blue veins. After ageing for 20 days, the cheese is wrapped in foil to slow the development of the mould.
Roquefort is known for its creamy and aromatic flavour profile, with a sharp tang from the blue veins. It has a crumbly texture and a slightly salty exterior. It pairs well with honey, zesty apples, crusty bread, fruits, and sweet wines.
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The cheese is aged in the natural Combalou caves of Roquefort-sur-Soulzon
Roquefort is a blue cheese with a unique flavour profile that originates from the picturesque Roquefort-sur-Soulzon region in southern France. The cheese is aged in the natural Combalou caves of Roquefort-sur-Soulzon. The town is located on the side of Mont Combalou, which is part of the Causse du Larzac, a limestone plateau. The unique characteristics of Roquefort are largely imparted from ageing in these caves.
Millions of years ago, part of the Combalou mountains collapsed, and the resulting fractures in the rocks and the piles of rocks created caves. These caves run 2 km long, 300 metres wide, and 300 metres deep. They are the perfect environment to age Roquefort cheese. The constant flow of fresh air allows for the temperature and humidity to be kept at a constant rate, without the need for expensive technology and climate control systems. The contrast of the air inside and outside the caves causes cold moisture-laden air to be blown into the cellars, both during the summer and winter months.
The Roquefort caves are found in the small village of Roquefort-sur-Soulzon, 667 km south of Paris and 444 km west of Nice on the French Riviera. The town lies at the base of the Rocher de Combalou, a limestone plateau that is instrumental in the development of Roquefort cheese. The caves are formed by fleurines, which are cracks in the rock that are a necessary ingredient in ripening Roquefort cheese.
The maturation of the cheese occurs in the caves near Roquefort-sur-Soulzon. The cheese must be ripened and matured for 90 days, including at least 14 days in natural cellars. The whole process of maturation, cutting, packaging, and refrigeration of the cheese must take place in the commune of Roquefort-sur-Soulzon.
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It has a distinctive rich, tangy, and creamy taste
Roquefort is a blue cheese with a unique flavour profile that originates from the picturesque Roquefort-sur-Soulzon region in southern France. It is made from the raw milk of a specific breed of sheep called Lacaune, which graze in the limestone-rich pastures of the region. This unique terroir gives Roquefort its characteristic rich, tangy, and creamy taste.
The whole process of maturation, cutting, packaging, and refrigeration of the cheese must take place in the commune of Roquefort-sur-Soulzon. The cheese is aged for three to five months in local limestone caves, which gives it its distinctive flavour and texture. The natural caves maintain a constant temperature of 9°C and humidity of 95%, providing the perfect environment for the cheese to mature.
Roquefort has a white, tangy, creamy, and slightly moist texture with veins of blue mould. The exterior of the cheese is edible and slightly salty, and it pairs well with crusty bread, fruits, and sweet wines. The blue veins provide a sharp tang and a subtle zest, adding to the overall complexity of the cheese's flavour profile.
The distinctive taste and texture of Roquefort are achieved through a specific cheese-making process. The milk is heated and poured into closed vats, then blended with a mixture of culture, penicillium roqueforti, and rennet. This mixture curdles the milk and triggers the growth of blue mould from the centre of the cheese. The curd is then milled and shaped, and a brine of salt is applied to prevent excessive mould growth. The cheese is then pierced with steel needles to allow the blue veins to develop and breathe.
Roquefort is often dubbed the "King of Cheeses" in France, and its rich, tangy, and creamy taste has made it a favourite among cheese lovers worldwide. Its complex and intense flavour, combined with its smooth and crumbly texture, makes it an exceptional cheese for pairing or enjoying on its own.
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The legend of how Roquefort was discovered
This legend is not without its historical basis. In 79 AD, Pliny the Elder mentioned the existence of a blue cheese in the region, and it is speculated that Emperor Charlemagne and Pliny the Elder favoured it. The first written record of Roquefort appears in a 1411 decree from Charles VI, who granted the people of Roquefort-sur-Soulzon the exclusive right to make the cheese, protecting it against imitation. Charles VII strengthened this decree in 1666, making it sanctionable to produce fakes.
Roquefort is a sheep milk blue cheese from southern France, known for its unique flavour profile. It is white, tangy, creamy, and slightly moist, with veins of blue mould. The exterior is edible and slightly salty. The cheese is aged in the natural Combalou caves of Roquefort-sur-Soulzon, and this process gives it its distinctive taste. The whole process of maturation, cutting, packaging, and refrigeration must take place in the commune of Roquefort-sur-Soulzon.
The process of making Roquefort is highly regulated. The milk must be delivered at least 20 days after lambing and made with animal rennet within 48 hours of milking. The addition of Penicillium roqueforti, which is responsible for the blue veins, must be produced in France from the natural caves of Roquefort-sur-Soulzon. The cheese is then aged for three to five months, during which it absorbs moisture and flavours from the caves.
Roquefort has a long and illustrious history, having been called the "king of cheeses" or the "cheese of kings". It has been enjoyed by royalty and popes, and has a protected designation of origin.
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Frequently asked questions
Rochford, or Roquefort, is a blue cheese with a unique flavour profile that originates from the picturesque Roquefort-sur-Soulzon region in southern France.
Traditionally, Roquefort is made from sheep's milk, specifically from the Lacaune breed of sheep. However, in the past, cow's or goat's milk was sometimes added.
The process of making Roquefort involves coagulating and cutting the milk curds, blending them with a mixture of culture, penicillium roqueforti and rennet, and then shaping them into moulds. The curds are then dry salted and pierced with steel needles to allow the blue veins to develop. The cheese is then aged for 20 days to several months in the natural limestone caves of Roquefort, which provide constant temperature and humidity.
