Andy Montoya
Roquefort is a classic French blue cheese made from sheep's milk. It is white, tangy, creamy, and slightly moist, with blue or blue-green veins of mould. The exterior is edible and slightly salty. It is aged in the limestone caves of Roquefort-sur-Soulzon in southern France, where the cool and humid atmosphere promotes the growth of the mould Penicillium roqueforti. The cheese is then wrapped in foil bearing a traditional insignia of red sheep.
| Characteristics | Values |
|---|---|
| Appearance | White to pale yellow, with blue to blue-green veins of mould |
| Texture | Moist, crumbly |
| Flavour | Sharp, Tangy, Salty, Sweet, Peppery, Buttery, Caramelly, Smoky |
| Smell | Aromatic, Intense |
| Weight | 2.5-3 kg |
| Thickness | 10 cm |
| Production | Made from unpasteurised ewe's or sheep's milk, with the addition of animal rennet |
| Processing | Milk is heated and poured into closed vats, blended with a mixture of culture, penicillium roqueforti and rennet, curdled, and then pierced with needles to allow the blue veins to develop |
| Packaging | Wrapped in foil |
| Storage | Refrigerated |
| Serving suggestions | Honey, zesty apples, Muscat grapes, figs, walnuts, chocolate, pears, fresh or dried fruit, nuts, breads, crackers, salads |
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Appearance and texture
Roquefort is a classic blue cheese made from sheep's milk. It is white to pale yellow in colour, with a moist, crumbly texture and blue to blue-green veins of Penicillium roqueforti mould. The exterior is slightly salty and edible, with no rind. A typical wheel of Roquefort weighs between 2.5 and 3kg, with a diameter of about 18cm and a thickness of 4 inches.
The mould that gives Roquefort its distinctive character and blue veins is introduced early in the cheesemaking process. Once the 'loaves' of cheese have been made, they are put into a salting tub for 5 days. The loaves are then pierced with needles about forty times, allowing oxygen to interact with the fungus spores and mould to bloom. The cheese is then stored in the famous Roquefort cheese cellars to ripen slowly uncovered for 2 to 3 weeks on oak wood that helps capture humidity. When the cellar manager decides that the mould has developed sufficiently, the loaves are wrapped in tin foil and stored at a slightly higher temperature to further mature.
The appearance and texture of Roquefort are influenced by the process of how it is made and the type of milk used. The cheese is made by heating whole unpasteurized sheep's milk to around 80 to 90 degrees Fahrenheit and combining it with rennet and salt. The resulting curds are then inoculated with the penicillium spores, and the mixture is allowed to rest for one to two hours. The curd is then cut into small pieces, and the whey is drained. The curds are then transferred into round moulds and pierced with metal skewers, which allows the blue veins to develop and breathe. Finally, the cheese is aged for 3 to 9 months, with most Roqueforts being fully ripened within 5 months.
The limestone caves of Roquefort-sur-Soulzon, where the cheese is aged, also contribute to its appearance and texture. The cool and humid atmosphere of the caves promotes the growth of the mould Penicillium roqueforti, which is found naturally in the caves. The cheese absorbs moisture and flavours from the caves as it ages, contributing to its moist and crumbly texture.
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Colour
Roquefort is a white, crumbly, and slightly moist cheese with veins of blue or blue-green mould. The exterior is edible and slightly salty. The blue veins provide a sharp tang. The colour of the mould is due to the presence of pigments, which are an integral part of the coat wall of spores formed during colony growth. These pigments generally belong to a class of secondary metabolites termed melanins, which are defined by their insolubility in water and organic solvents. They are typically negatively charged hydrophobic pigments with a high molecular weight that confers a dark hue.
The mould in Roquefort cheese is called Penicillium roqueforti, and it is essential for the production of the cheese's flavour and texture. The fungus grows and produces flavour components through its metabolic action. The colour of the mould can vary due to different strains of P. roqueforti, which can lead to different colony colours and textures. Some strains of P. roqueforti will result in a bluish-green colour, while others may produce an orange-reddish pigmentation during the ripening period.
The legend of how Roquefort was discovered involves a shepherd who left his bread and ewe's milk curds in a cave while he went off in search of a beautiful girl he had seen. When he returned, he found that his food had become mouldy, but he took a bite anyway and was pleasantly surprised by the taste. This mould, Penicillium roqueforti, is now used in the production of Roquefort cheese, which is named after the small village of Roquefort in the Aveyron region of France.
The colour of the mould in Roquefort cheese can vary, but it is typically white with blue or blue-green veins. The cheese is famous for its pungent smell and unique production process, which involves ageing the cheese in the natural Combalou caves of Roquefort-sur-Soulzon in southern France. The caves provide natural ventilation and maintain a constant temperature and humidity, contributing to the ideal conditions for the maturation of the cheese.
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Flavour and aroma
The flavour and aroma of Roquefort cheese are as complex and nuanced as its appearance. The cheese is known for its sharp, tangy, salty flavour, with buttery, caramelly, and smoky notes. The blue veins of mould provide a sharp tang, while the cheese itself is rich, creamy, and moist in texture.
Roquefort is made from the milk of Lacaune sheep, which is said to have a sturdy character and rounded flavours. The sheep graze on pastures in Occitanie, and the flavour of the milk is influenced by the grass and plant life in the region. The process of making Roquefort also contributes to its unique flavour and aroma. The milk is heated and combined with rennet and salt, then inoculated with Penicillium roqueforti spores, the mould that gives the cheese its distinctive character and blue veins. The curds are then cut into small pieces, drained, and transferred into round moulds. The cheeses are pierced with needles to allow oxygen to interact with the fungus spores, which produces the blue marbling. The cheese is then aged for several months, with the cool and humid atmosphere of the caves promoting the growth of the mould.
The flavour of Roquefort can vary from sweet to sharp to salty, and it can be paired with a variety of foods. It is often served with fresh or dried fruits like zesty apples, chocolate, pears, honey, Muscat grapes, figs, or walnuts. It can also be paired with meat, as its salty profile complements the flavours of cured meats. Roquefort is commonly used as a salad topping, in dressings, pasta dishes, quiches, and as a filling for pies and tarts. Dry red wine is considered the ideal drink to accompany Roquefort cheese.
The aroma of Roquefort is as distinctive as its flavour, with a characteristic fragrance that complements its taste. The ageing process in the caves of Roquefort also contributes to the aroma, as the cheese absorbs filtered moisture and flavours from the surrounding environment. The final product is a cheese that is visually and aromatically reminiscent of the limestone cliff sides in which it is aged.
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History
Roquefort is a traditional French cheese with a rich and storied history that spans over a millennium. It is one of the oldest known cheeses and is often considered one of the greatest cheeses of France. It is a classic blue cheese made from sheep's milk and is easily recognized by its blue veins stretching across its moist and crumbly body. The cheese is formed into cylinders of about 7 inches in diameter and 4 inches in thickness and is wrapped in foil bearing a traditional insignia of red sheep.
According to legend, Roquefort cheese was discovered when a shepherd, captivated by a distant maiden, left his lunch of bread and ewe's milk cheese in a cave. When he returned months later, the bread had transformed into moldy cheese, thanks to the unique mold present in the cave—the first Roquefort. This accidental discovery led to the creation of one of the world's most renowned blue cheeses, steeped in cultural significance and culinary tradition.
By the Middle Ages, Roquefort had become a recognized cheese. On June 4, 1411, Charles VI granted a monopoly for the ripening of the cheese to the people of Roquefort-sur-Soulzon, as they had been doing for centuries. In 1737, Jean Astruc suggested that Pliny the Elder's praise of the cheeses of Lozère and Gévaudan in 79 AD may have been a reference to an ancestor of Roquefort. This theory gained widespread acceptance and was promoted by the Société des Caves in the 1860s.
In 1925, Roquefort was the recipient of France's first Appellation d'Origine Contrôlée when regulations controlling its production and naming were first defined. This was further reinforced in 1951 when eight European countries signed an agreement to regulate the use of cheese names, confirming Roquefort as an Appellation d'Origine on an international level. In 1961, a landmark ruling decreed that only cheeses aged in the natural caves of Mont Combalou in Roquefort-sur-Soulzon were permitted to bear the name Roquefort, removing imitation and protecting the geographically unique product.
Today, Roquefort is produced throughout the département of Aveyron and parts of the nearby départements of Aude, Lozère, Gard, Hérault, and Tarn. There are seven approved cheesemakers, including Delphine Carles, who carries on a family tradition that began with her grandfather in 1927. The strict guidelines governing the production of Roquefort ensure that this iconic cheese continues to be recognized for its distinctive flavor, creamy texture, and rich history.
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Production and packaging
Roquefort is a traditional French blue cheese, made from sheep's milk in the limestone caves of Roquefort-sur-Soulzon, in the south of France. The whole process of maturation, cutting, packaging and refrigeration must take place in this commune. The cheese is produced throughout the département of Aveyron and part of the nearby départements of Aude, Lozère, Gard, Hérault and Tarn.
The process of making Roquefort begins with the collection of milk, which is delivered fresh and unpasteurised to creameries every day. 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. Once firm, the curd is milled and shaped by moulds, which are left to drain in storage. A brine of salt is then applied by hand to prevent excessive mould growth on the rind.
The next step is to pierce the cheese with steel needles, allowing the blue veins to develop and breathe. The cheese is then aged in the famous caves of Roquefort, absorbing filtered moisture and flavours. After 20 days, the cheese is wrapped in foil, slowing the development of the blue mould. The cheese is then stored at a slightly higher temperature to further mature.
Roquefort is produced by a number of manufacturers, including Société des Caves de Roquefort, Papillon, Carles, Gabriel Coulet, Fromageries occitanes, Vernières and Le Vieux Berger. The largest producer by volume is Roquefort Société, which has been making the cheese since 1990.
Roquefort is typically formed into 5-pound (2.3kg) cylinders, with a diameter of around 7 inches (18cm) and a thickness of about 4 inches (10cm). The exterior is edible and slightly salty, with no rind. The interior is white to pale yellow, marbled with blue to blue-green mould. The cheese is wrapped in foil bearing a traditional insignia of red sheep.
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Frequently asked questions
Roquefort cheese is white to pale yellow and is marbled with blue to blue-green veins of mould. It has no rind and is moist and crumbly.
Roquefort cheese is made from sheep's milk.
Roquefort cheese is made by heating unpasteurised sheep's milk and combining it with rennet and salt. The resulting curds are then inoculated with penicillium spores and the mixture is allowed to rest. The curd is then cut into small pieces, and the liquid is drained. The curds are then transferred into round moulds and pierced with metal skewers to allow oxygen to interact with the fungus spores, which produces the blue marbling. The cheese is then aged for 3 to 9 months.
Roquefort cheese has a sharp, tangy, salty flavour and a rich, creamy texture.
