The Real Story Behind Roquefort Cheese's Milk Origins

Roquefort is a famous French blue cheese, traditionally made from sheep's milk. It is known for its characteristic fragrance and flavour, with a tangy, creamy and crumbly texture, and blue veins of mould. While it is now made entirely from sheep's milk, Roquefort was, in the past, sometimes made with a small amount of cow's milk.

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Roquefort is traditionally made from sheep's milk

Roquefort is a traditional French cheese made from sheep's milk. It is a well-loved cheese, often called the "king of cheeses" or the "cheese of kings". It is made from the milk of Lacaune sheep, which graze on pastures in Occitanie. The sheep produce milk with a sturdy character and rounded flavours, which contributes significantly to the outcome of the cheese's flavour.

Roquefort is a blue cheese, known for its characteristic fragrance and flavour, with a taste of butyric acid. The blue veins provide a sharp tang and a crumbly texture. The cheese is white, tangy, creamy, and slightly moist. It has no rind, and the exterior is edible with a slightly salty taste.

The process of making Roquefort is highly regulated, and strict guidelines dictate how producers can make the cheese. Firstly, the milk must be delivered at least 20 days after lambing has taken place. The sheep must be pasture-fed, grazing on grasses and legumes, whenever possible. At least 75% of any grain or fodder fed to the sheep must come from the area. The milk must be whole, raw (not heated above 34°C), and unfiltered, except to remove large particles.

The addition of rennet must occur within 48 hours of milking. The milk is heated to 88°F and 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. Once firm, the curd is milled and shaped by moulds, which are left to drain. A brine of salt is then applied by hand to prevent the excessive growth of mould on the rind. The cheese is then 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 filtered moisture and flavours. After 20 days, the cheese is wrapped in foil to slow the development of the blue mould.

It can also be made from cow's milk

Roquefort is a famous blue cheese from southern France. It is traditionally made from sheep's milk, but it can also be made from cow's milk. In fact, before the Appellation d'Origine Contrôlée (AOC) regulations of 1925, a small amount of cow's or goat's milk was sometimes added to the cheese.

Roquefort is made from the milk of the Lacaune breed of sheep, which graze on pastures in Occitanie. The milk of these sheep is said to have a sturdy character and rounded flavors, contributing to the unique characteristics of the cheese. While the aging process in the natural caves of Mont Combalou in Roquefort-sur-Soulzon also plays a significant role in the outcome of flavors, the type of milk used is crucial.

Cow's milk can be used as a substitute for sheep's milk in the production of Roquefort cheese. However, it is important to note that the resulting cheese may have different flavor profiles and characteristics. The use of cow's milk can affect the texture, taste, and overall quality of the cheese. Additionally, the process of making Roquefort cheese with cow's milk may require adjustments to the traditional recipe to achieve the desired results.

When using cow's milk to make Roquefort cheese, it is essential to follow specific guidelines and techniques. The milk should be heated to 88°F, and calcium chloride should be added to help with curd structure and moisture retention. The addition of blue mold powder is also necessary to achieve the distinctive blue veins of the cheese. The curds should be cut evenly and allowed to rest to maintain moisture, and the cheese should be dry-salted and punched with holes to facilitate the development of the blue veins.

In summary, while Roquefort cheese is traditionally made from sheep's milk, it can also be crafted from cow's milk using specific techniques and adjustments to the traditional recipe. The resulting cheese may have different characteristics, but with careful attention to the process, it is possible to create a delicious and unique version of this famous French cheese.

The milk is heated and blended with a mixture of culture, penicillium roqueforti and rennet

Roquefort is a traditional French cheese made from sheep's milk. It is known for its distinctive blue veins of mould and tangy, creamy flavour. The cheese-making process involves heating the milk and blending it with a mixture of culture, penicillium roqueforti and rennet. This step is crucial in the development of Roquefort's signature characteristics.

The milk used for Roquefort is carefully sourced and must adhere to specific standards. It is typically collected daily and delivered fresh and unpasteurized to creameries. Once there, the milk is heated and combined with the mixture of culture, penicillium roqueforti and rennet. This combination initiates the transformation of the milk into cheese.

The mixture of culture, penicillium roqueforti and rennet plays a pivotal role in the cheese-making process. Firstly, it curdles the milk, causing it to solidify and separate into curds and whey. Additionally, the presence of penicillium roqueforti, a type of mould, introduces the characteristic blue veins that permeate the cheese. This mould not only contributes to the unique appearance of Roquefort but also enhances its flavour and texture.

The process of blending the milk with the mixture involves precise timing and temperature control. The rennet, a crucial component, must be added within 48 hours of milking to ensure optimal results. The specific timing and temperature requirements vary depending on the cheese-making tradition and the desired characteristics of the final product.

The addition of the culture, penicillium roqueforti and rennet marks the beginning of the cheese-making process, where the milk transforms into curds and whey. The curds are then milled and shaped into moulds, initiating the drainage of excess whey and the formation of the cheese's structure. This step is followed by salting, piercing with steel needles to encourage the growth of blue veins, and ageing in the natural caves of Roquefort-sur-Soulzon.

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The cheese is dry-salted and then punched with holes

Roquefort is a traditional French cheese made from sheep's milk. While it is now made entirely from sheep's milk, prior to the Appellation d'Origine Contrôlée (AOC) regulations of 1925, a small amount of cow's or goat's milk was sometimes added.

Roquefort is a blue cheese, known for its characteristic fragrance and flavour, with a white, tangy, creamy and slightly moist texture, and veins of blue mould. The process of making the cheese is highly regulated, and the cheese must be matured, cut, packaged and refrigerated in the commune of Roquefort-sur-Soulzon.

The process of making Roquefort cheese involves dry-salting the cheese and then punching holes into it. This step comes after the addition of rennet to the milk, which occurs within 48 hours of milking. The milk is heated to 88°F, and once it is well set, the curd mass is cut into 3/4" pieces. After cutting, the curd is allowed to settle and rest for 5 minutes, which helps the cut curd surfaces to heal and prevents the curds from breaking further and losing too much moisture. The cheese is then stirred slowly, and the whey is removed in several steps, with the curds being allowed to settle in between. Finally, the remaining whey is drained down to the surface of the curds.

The dry-salting process is performed using dry salt, and the cheese is then punched with holes about one week after being salted. The holes allow the blue mould to grow and air to enter the interior of the cheese. This is a key step in the production of blue cheese, as blue mould needs an aerobic environment with plenty of access to oxygen. The holes also allow the blue veins to develop and breathe, giving the cheese its distinctive appearance and flavour.

It is aged in the natural Combalou caves of Roquefort-sur-Soulzon

Roquefort is a sheep's milk blue cheese from southern France. While similar cheeses are produced elsewhere, only those aged in the natural Combalou caves of Roquefort-sur-Soulzon may be called Roquefort, as it is a recognised geographical indication and has a protected designation of origin.

The natural Combalou caves of Roquefort-sur-Soulzon are located near Toulouse in southern France. The caves are made of limestone, which imparts a unique flavour and texture to the cheese. The limestone also helps to regulate the temperature and humidity in the caves, creating the ideal environment for ageing the cheese.

The process of ageing Roquefort in the caves begins with the cheese being dry-salted and then pierced with holes, allowing the blue veins to develop and breathe. The cheese is then placed in the caves, where it absorbs the filtered moisture and flavours of the cave environment. After 20 days of ageing, the cheese is wrapped in foil to slow the growth of the blue mould.

The natural Combalou caves of Roquefort-sur-Soulzon are not just important for the ageing process but also for the production of the Penicillium roqueforti mould used in the cheese. This mould is produced in the caves from the local milk and is essential for creating the distinctive flavour and fragrance of Roquefort.

The ageing of Roquefort in the natural Combalou caves of Roquefort-sur-Soulzon is a traditional process that has been practised for centuries. The unique environment of the caves, combined with the high-quality milk from local sheep, contributes to the exceptional flavour and texture of this renowned French cheese.

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