Kamil Perry
Roquefort is a blue cheese made from sheep's milk in southern France. It is aged in the natural Combalou caves of Roquefort-sur-Soulzon, which gives it its distinctive flavour and appearance. The cheese has a long history, possibly dating back to 79 AD, and has been a favourite among kings and popes. It is known for its creamy texture, complex and intense flavour, and blue veins. Strict regulations govern the production of Roquefort, and only cheeses that meet these standards can bear the name.
| Characteristics | Values |
|---|---|
| Type of Cheese | Blue Cheese |
| Place of Origin | France |
| Region | Southern France |
| Village | Roquefort-sur-Soulzon |
| Ingredients | Milk from Lacaune sheep, Penicillium Roqueforti |
| Flavor | Tangy, Salty, Spicy, Peppery, Sweet |
| Texture | Creamy, Moist, Crumbly |
| Weight | 2.5-3 kg |
| Thickness | 10 cm |
| Production | 1 kg of cheese requires 4.5 L of milk |
| Producers | Roquefort Société, Papillon, Carles, Gabriel Coulet, Fromageries Occitanes, Vernières, Le Vieux Berger |
| Yearly Production | 18,830 tons |
| Free Glutamate Content | 1,280 mg per 100 g of cheese |
| Pairings | Honey, Zesty Apples, Blenheim Apricots, Chocolate, Pears |
| Storage | Refrigerator drawers, Vegetable bin, Aluminum foil |
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What You'll Learn
- Roquefort is a blue cheese made from sheep's milk
- It is aged in the natural Combalou caves of Roquefort-sur-Soulzon in southern France
- Strict guidelines govern how producers make the cheese
- It is rich, salty, and creamy, with a strong flavour and aroma
- It is not vegetarian due to the addition of animal rennet
Roquefort is a blue cheese made from sheep's milk
Roquefort is made from the milk of the Lacaune breed of sheep. 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 the yeast triggers the fostering of blue mould from the centre of the cheese. Once firm, the curd is milled and shaped by moulds, which are left to drain in storage. The cheese is then brined to prevent excessive mould growth on the rind.
After brining, the cheese is pierced with steel needles, which allow the blue veins to develop and breathe. The cheese is then aged in the natural caves of Roquefort-sur-Soulzon, where it absorbs filtered moisture and flavours. After 20 days of ageing, the cheese is wrapped in foil to slow the development of the blue mould.
Roquefort has a characteristic fragrance and flavour, with a tangy, sharp taste from the blue veins. It has a salty exterior and an earthy, spicy, peppery bite. It is often paired with sweet foods like honey, chocolate, pears, or apricots.
Roquefort has a long history, with Roman philosopher Pliny the Elder making note of a similar cheese in his writings in 79 AD. By the Middle Ages, Roquefort had become a recognised cheese, and in 1411, Charles VI granted a monopoly for its ripening to the people of Roquefort-sur-Soulzon. In 1925, Roquefort was the recipient of France's first Appellation d'Origine Contrôlée, which defined regulations for its production and naming.
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It is aged in the natural Combalou caves of Roquefort-sur-Soulzon in southern France
Roquefort is a blue cheese made from sheep's milk. It is aged in the natural Combalou caves of Roquefort-sur-Soulzon in southern France. The cheese has been made in this small village since 1411, when Charles VI granted a monopoly for its ripening to the people of Roquefort-sur-Soulzon.
The natural Combalou caves are an important factor in the production of Roquefort cheese. The caves provide the ideal environment for the cheese to age and develop its distinctive flavour and character. The temperature and humidity in the caves are consistent throughout the year, creating the perfect conditions for cheese maturation. The caves also have natural openings that allow for air circulation, which is crucial for the development of the blue mould that gives Roquefort its characteristic flavour and appearance.
The process of making Roquefort cheese is highly regulated and has been protected by France's Appellation d'Origine Contrôlée (AOC) regulations since 1925. These regulations dictate that only cheese aged in the Combalou caves of Roquefort-sur-Soulzon can bear the name Roquefort. The EU has also recognised the geographical indication of the cheese, further protecting its designation of origin.
The milk used for Roquefort comes from the Lacaune breed of sheep, which graze on pastures in Occitanie, France. The milk is collected daily and delivered fresh and unpasteurised to creameries, where it is heated and blended with a mixture of culture, penicillium roqueforti (the blue mould), and rennet. The curds are then milled and shaped, and the cheese is brined and pierced with steel needles to allow the blue veins to develop. Finally, the cheese is aged in the Combalou caves for at least 20 days before being wrapped in foil to slow the growth of the blue mould.
The result is a creamy, tangy, and slightly moist cheese with veins of blue mould. Roquefort has a characteristic fragrance and flavour, with a sharp tang from the blue veins. It is often described as having sweet, salty, and peppery notes. The exterior of the cheese is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3kg and is about 10cm thick.
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Strict guidelines govern how producers make the cheese
Strict guidelines govern the production of Roquefort cheese, and adhering to these is essential for a product to achieve the official label. The Appellation d'Origine Contrôlée (AOC) regulations of 1925 dictate that Roquefort must be made entirely from the milk of the Lacaune breed of sheep, although prior to these regulations, small amounts of cow's or goat's milk were sometimes added. The milk must be delivered at least 20 days after lambing has taken place, and it must be fresh and unpasteurised when it is heated and poured into closed vats.
The milk is then blended with a mixture of culture, penicillium roqueforti and rennet. The addition of yeast and penicillium roqueforti encourages the development of blue mould from the centre of the cheese. Once the mixture is firm, the curd is milled and shaped by moulds, which are left to drain in storage. A generous layer of dry salt is then applied by hand to prevent excessive mould growth on the rind.
The final step in the cheesemaking process is to pierce the cheese 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, absorbing filtered moisture and flavours. The entire process of maturation, cutting, packaging and refrigeration must take place in the commune of Roquefort-sur-Soulzon. The cheese is aged for 3 to 9 months, although most Roqueforts are fully ripened within 5 months.
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It is rich, salty, and creamy, with a strong flavour and aroma
Roquefort is a rich, salty and creamy blue cheese with a strong flavour and aroma. It is made from the milk of Lacaune sheep and is aged in the natural Combalou caves of Roquefort-sur-Soulzon in southern France. The cheese has a characteristic fragrance and flavour, with a taste of butyric acid and a sharp tang from the blue veins. It is moist and crumbly, with a white exterior that is slightly salty and edible.
The strong flavour and aroma of Roquefort come from several factors, including the use of Penicillium roqueforti, a type of blue mould that is found naturally in the caves where the cheese is aged. The mould is introduced early in the cheesemaking process, and the cheese is then pierced with holes to allow air to reach the interior and the mould to bloom, forming the distinctive blue-green veins. The ageing process in the caves also contributes to the flavour and aroma, as the cheese absorbs filtered moisture and flavours from the surrounding environment.
In addition to the mould and ageing process, the milk used in Roquefort also plays a significant role in its flavour and aroma. The Lacaune sheep that provide the milk for Roquefort graze on pastures in Occitanie, producing milk with sturdy character, rounded flavours, and a high yield. The combination of this milk with the specific mould and ageing process results in the rich, salty, and creamy flavour and aroma of Roquefort.
The process of making Roquefort cheese has been refined over centuries, with the name and production methods protected since 1411. The cheese is made according to strict guidelines and regulations, including the Appellation d'Origine Contrôlée (AOC) regulations, which ensure the quality and authenticity of the cheese. The final product is a rich, salty, and creamy cheese with a strong flavour and aroma that has been enjoyed for centuries.
Roquefort is often described as a "king of cheeses" or the "cheese of kings", reflecting its rich, salty, and creamy characteristics. It is a favourite among many, including kings and popes, and is known for its complex and intense flavour profile. The salty profile of Roquefort pairs well with meat, while its creamy texture and strong flavour can also be complemented by something sweet, such as honey, chocolate, pears, or Blenheim apricots.
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It is not vegetarian due to the addition of animal rennet
Roquefort is a traditional French blue cheese, made from raw sheep's milk. It is one of the oldest known cheeses, dating back to the 15th century, and is often considered one of the greatest cheeses of France. It is characterised by its blue marbling, produced by the Penicillium roqueforti fungus, a type of mould that is added to the milk early in the cheesemaking process. The cheese has a moist, crumbly texture and a sharp, tangy, salty flavour. Its colour is white to pale yellow, and it is marbled with blue to blue-green mould that gives it its distinctive look and flavour.
While Roquefort is made from vegetarian ingredients such as raw sheep's milk, salt, and lactic starter, it is not vegetarian due to the addition of animal rennet. Rennet is an essential ingredient in the cheesemaking process, as it causes the milk to curdle. Traditional rennet is derived from the stomach lining of calves, kids, or lambs, and is, therefore, not vegetarian. However, vegetarian alternatives to animal rennet do exist, such as microbial rennet, which is derived from fungi, yeast, or bacteria.
The use of animal rennet in the production of Roquefort cheese means that it is not suitable for those following a vegetarian diet. Vegetarian diets exclude all foods containing meat, fish, or poultry, and those who choose to follow a vegetarian diet do so for a variety of reasons, including ethical, environmental, and health concerns.
It is important to note that some manufacturers of Roquefort cheese may use vegetarian alternatives to animal rennet, so it is always advisable to check the label for detailed information on ingredients.
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Frequently asked questions
Yes, Roquefort is a blue cheese. It is made from sheep's milk and is aged in the natural Combalou caves of Roquefort-sur-Soulzon in southern France.
Roquefort is a rich, salty, creamy, and tangy cheese with a sharp, spicy, peppery bite and earthy undertones. It has a characteristic fragrance and flavour with a taste of butyric acid.
Roquefort blue cheese is made by blending milk with a mixture of culture, penicillium roqueforti and rennet. This curdles the milk and triggers the growth of blue mould from the centre of the cheese. Once firm, the curd is milled and shaped by moulds that are left to drain in storage. The cheese is then brined and pierced with steel needles, allowing the blue veins to develop and breathe.
Harder blue cheeses like Roquefort can stay fresh for up to two to three weeks when wrapped tightly and unopened. Softer blue cheeses may start to dry out after about two weeks.
