Andy Montoya
Roquefort is a type of blue cheese, native to Roquefort-sur-Soulzon, France. It is made from fresh and unpasteurized sheep's milk and gets its blue veins from the Penicillium Roqueforti fungus, initially found in the soil of the local caves. Blue cheese, on the other hand, is a general category of semi-soft cheeses with blue or blue-green veins running through a creamy white foundation. Blue cheeses are made from the milk of cows, sheep, goats, or a combination of them. Each type of milk creates a different taste and texture, which is a distinguishing factor for each type of blue cheese. For instance, Danish blue cheese, considered a mild blue cheese, is made from cow's milk, while Roquefort, known for its aggressive sharpness, is made from sheep's milk.
| Characteristics | Values |
|---|---|
| Type | Blue Cheese |
| Place of Origin | France |
| Milk Source | Sheep |
| Pasteurization | Unpasteurized |
| Texture | Semi-hard, creamy, moist, crumbly |
| Rind | Thin, soft, edible |
| Color | Dark, ivory, blue-green |
| Flavor | Sharp, tangy, salty, earthy, smoky, sweet |
| Aroma | Pungent |
| Pairings | Sweet things like honey, candied nuts, poached or dried fruit, dark chocolate, stone fruits, crisp apples, meat |
| Drink Pairings | Sauternes, sweet white wine, cider, fruity red, barleywine |
| Health Concerns | Not suitable for those allergic to penicillin or unpasteurized foods |
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What You'll Learn
Roquefort is a type of blue cheese
Roquefort is characterised by its blue veins, which are created by the Penicillium Roqueforti fungus, initially found in the soil of the Roquefort-sur-Soulzon caves, where the cheese is aged. The cheese is left to age in these caves for at least five months, allowing the mould to grow at the correct pace. The longer the cheese matures, the more vivid its colour becomes. The cheese often has no rind, but when it does, it is thin, soft and slightly saltier than the interior.
Roquefort has a complex, intense and sharp flavour profile, with tang and salt as the first flavours, followed by earthy, smoky and caramel-like undertones. It has a creamy consistency and a crumbly texture. Its strong flavour means that it should be used sparingly and paired with other foods, such as honey, candied nuts, poached or dried fruit, meat, stone fruits or crisp apples.
Roquefort is different from other blue cheeses, such as Stilton, which is milder in taste and often served as a dessert. Danish Blue is another milder variety of blue cheese, considered to be mild when compared to the powerful flavour of Roquefort.
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Roquefort is made from sheep's milk
Roquefort is a type of French blue cheese that is made from sheep's milk. It is considered to be one of the most famous blue cheeses in the world and has been dubbed the "King of Cheese" or the "Cheese of Kings". It is known for its sharp, tangy, savoury flavour and distinctive blue-green veins.
Roquefort is made from fresh, raw, and unpasteurized sheep's milk, specifically from the local Lacaune breed of sheep in the Roquefort-sur-Soulzon region of France. The diet of these sheep consists mostly of local area fodder or grass, with at least 75% of their feed coming from the milk collection area. The milk is then mixed with rennet and the curds are separated from the whey. The curds are placed in moulds and inoculated with Penicillium Roqueforti, a type of fungus initially found in the soil of the Combalou caves in Roquefort-sur-Soulzon.
The moulds are then pierced with skewers to create air channels for the mould to grow, and the cheese is left to age in the natural cellars or caves of the Combalou caves for at least five months. The unique atmosphere of these caves ensures the growth of the mould at the correct pace, contributing to the distinctive flavour and texture of Roquefort. The final product is a semi-hard cheese with a moist, creamy, and crumbly texture.
The use of sheep's milk gives Roquefort its characteristic intense flavour and rich, buttery mouthfeel. The milk also contributes to the subtle aromas and variations in flavour that develop during the ageing process. The raw milk contains the essence of the region, reflecting the climate, seasons, and agricultural traditions of the area.
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Blue cheese is aged in caves
Roquefort, often referred to as the "King of Cheese", is a French blue cheese that is aged in the Combalou caves of Roquefort-sur-Soulzon. The cheese is made from fresh, unpasteurised sheep's milk and is known for its semi-hard texture, which is moist and creamy, yet crumbly. The mould in the caves gives the cheese its distinct sharp tang and saltiness, with underlying notes of earthiness, smokiness, and a hint of caramel-like sweetness.
Blue cheese, in general, is known for its intense flavour and creamy texture. The ageing process in the caves contributes to the development of these characteristics. The temperature and environment within the caves are ideal for the growth of mould and the maturation of the cheese. The mould breaks down proteins and fats, resulting in the creamy texture and tangy, peppery, and sharp flavours that blue cheese is known for.
Treasure Cave, an American brand of blue cheese, is also aged in caves, specifically in the caves of Faribault, Minnesota. The caves provide the perfect temperature and environment for the maturation of authentic, cave-aged cheeses. The ageing process gives Treasure Cave its rich flavour and firm, crumbly texture, making it a versatile ingredient that can be crumbled over salads or sliced and served with fruit.
In addition to Roquefort and Treasure Cave, there are other blue cheeses that are aged in caves, such as the Spanish queso de cabrales, which is known for its strong flavour. The process of ageing blue cheese in caves is an important step in the development of its complex flavour and texture profiles, resulting in a versatile and flavourful ingredient.
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Blue cheese has a complex flavour profile
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese. Blue cheese is the most complex of all cheeses. It is rich and creamy like soft cheese, yet pungent and perfumed like hard cheese. The longer the cheese ages, the more complex the flavours become.
The process of making blue cheese consists of six standard steps, with additional ingredients and processes to give the cheese its particular properties. The culturing of suitable spore-rich inocula and fermentation are required for maximum, typical flavour. In the first phase of production, a Penicillium roqueforti inoculum is prepared prior to the actual production of blue cheese. All methods involve the use of a freeze-dried Penicillium roqueforti culture. Penicillium roqueforti can be found naturally, but cheese producers nowadays use commercially manufactured Penicillium roqueforti.
The distinctive flavour of blue cheese comes from lipolysis (breakdown of fat). The metabolism of the blue mould further breaks down fatty acids to form ketones, giving blue cheese a richer flavour and aroma. The mould breaks down proteins to add creaminess and breaks down fats to produce tangy, peppery, and sharp flavours. The blue mould found in blue cheese, Penicillium roqueforti and Penicillium glaucum, is the same bacteria responsible for foot and body odour.
Roquefort is a French version of blue cheese, made from fresh and unpasteurized sheep's milk. It gets its blue veins from the Penicillium roqueforti fungus, initially found in the soil of Roquefort-sur-Soulzon caves, where the cheese comes from. Roquefort has a very distinct, sharp, savoury flavour. It is arguably the most intense among blue cheese varieties, with tang and salt the first flavours you feel when taking a bite. However, once you get used to the sharpness, you’ll notice that the flavour profile is rather complex, with the mould’s sharp tang accompanied by earthy and smoky, even a bit of caramel-like undertones, giving the cheese a barely-there hint of sweetness.
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Blue cheese is polarising
Roquefort is a French blue cheese made from sheep's milk and aged in the caves of Roquefort-sur-Soulzon. It has a distinct sharp, tangy, and salty flavour with earthy, smoky, and slightly sweet undertones. Its strong flavour is due to the high concentration of blue mould (Penicillium Roqueforti) and the specific conditions in which it is aged.
Compared to other blue cheeses, such as Stilton or Danish Blue, Roquefort is significantly more intense and pungent. These other blue cheeses are often described as milder and creamier, with more subtle nutty and salty flavours. They are also made from different types of milk, such as cow's milk, and aged in different conditions, which contributes to their milder flavour.
While some people may be turned off by the strong flavour of Roquefort, others find it to be a delightful and complex tasting experience. It is often paired with sweet foods, such as honey, fruit, or dessert wines, which can help to balance out its sharpness. It can also be used sparingly as a flavourful ingredient in recipes, adding an intense burst of flavour without overpowering the other ingredients.
Despite its polarising nature, blue cheese, and especially Roquefort, has a rich history and a devoted following. It is said to have originated in France when a young shepherd left his lunch of bread and ewe's milk curds in a cave and, upon returning, found that it had grown mouldy. Hunger overcame him, and he ate the mouldy lunch, discovering the delicious flavour of blue cheese.
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Frequently asked questions
Yes, Roquefort is a type of blue cheese. It is made from fresh and unpasteurized sheep's milk and gets its blue veins from the Penicillium Roqueforti fungus, initially found in the soil of Roquefort-sur-Soulzon caves.
Roquefort has a very distinct, sharp, and salty flavour. It is considered to be one of the most intense blue cheese varieties. However, once you get used to the sharpness, you will notice that the flavour profile is rather complex, with the mold's sharp tang accompanied by earthy, nutty, and smoky notes, with a hint of sweetness.
Roquefort has a semi-hard, moist, creamy, and crumbly texture. It often has no rind, but when it does, it is thin and soft and slightly saltier than the interior of the cheese.
Roquefort is best served at room temperature. It pairs well with sweet things that can take the edge off of its aggressive sharpness, such as honey, candied nuts, poached or dried fruit, and dark chocolate. It also goes well with savoury foods like meat, especially fatty and savoury dishes.
Stilton is milder than Roquefort. It is often served as a dessert, paired with sweet flavours like honey, fresh apricots, and dessert wines.
