Andy Montoya
Roquefort is a blue cheese made from sheep's milk and aged in the natural caves of Roquefort-sur-Soulzon in southern France. It is known for its distinctive flavour and aroma, with a sharp, tangy and creamy taste and a pungent, stinky smell. The cheese is often paired with sweet wines, fruits and crusty bread to balance its strong flavour. While some may find the odour off-putting, cheese connoisseurs argue that the smellier the cheese, the better the flavour.
| Characteristics | Values |
|---|---|
| Odor | Stinky, pungent, ammonia-like |
| Flavor | Tangy, peppery, sharp, creamy, salty, sweet |
| Texture | Crumbly, moist, creamy |
| Color | White, blue veins |
| Weight | 2.5-3 kg |
| Thickness | 10 cm |
| Production | Pierced with needles to produce air ducts, stored uncovered on wooden shelves, checked for ripeness |
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What You'll Learn
- The smell is described as pungent, earthy, and salty
- The cheese is made from sheep's milk and Penicillium Roqueforti
- It's aged in the humid caves of Roquefort-sur-Soulzon, France
- The exterior is salted and wrapped in foil to prevent a rind from forming
- It pairs well with sweet wines, fruits, and salty foods
The smell is described as pungent, earthy, and salty
The smell of Roquefort cheese is often described as pungent, earthy, and salty. This distinct aroma is the result of the cheese's maturation process, which takes place in the natural caves of Roquefort-sur-Soulzon in southern France. The cheese is made from sheep's milk and is injected with Penicillium roqueforti mold, which creates its characteristic blue veining. The exterior of the cheese is heavily salted, contributing to its salty aroma and flavour.
The pungent and earthy notes in the smell of Roquefort cheese are a result of the unique microclimate of the region, with the limestone caves providing natural air circulation and maintaining a cool temperature, aiding in the development of the cheese's complex flavours. The process of piercing the cheese with needles to produce air ducts and the natural fermentation that occurs during maturation also contribute to the build-up of pungent aromas.
The salty aspect of the smell is enhanced by the salting process, which is done using dry salt as per traditional methods. The salt is melted by the increasing temperature during fermentation, infusing the cheese with a salty flavour and adding to its preservation. The combination of pungent and salty aromas creates a distinctive sensory experience, intriguing those who encounter it for the first time.
The smell of Roquefort cheese is an integral part of its overall character, and while it may be initially intense, it is a testament to the cheese's complex flavour profile. The balance of salty, earthy, and pungent notes in the aroma sets the stage for the cheese's unique taste, which is described as tangy, creamy, and slightly sweet. The interplay of these contrasting sensory elements is what makes Roquefort cheese a favourite among enthusiasts and a recognised symbol of French cheese-making expertise.
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The cheese is made from sheep's milk and Penicillium Roqueforti
Roquefort is a unique and popular blue cheese made from sheep's milk and Penicillium Roqueforti. It is known for its strong smell and complex flavour profile. The cheese is produced in the south of France, specifically in the commune of Roquefort-sur-Soulzon in the Aveyron department. The natural conditions of the region, including the limestone caves, create the perfect environment for the cheese to mature and develop its distinctive characteristics.
The process of making Roquefort cheese involves piercing the cheese with needles to create air ducts, allowing the Penicillium Roqueforti mould to circulate oxygen and grow. The mould breaks down proteins and fats, contributing to the cheese's creamy texture and sharp, tangy, and peppery flavours. The exterior of the cheese is salted and wrapped in foil, preventing the growth of a rind and maintaining moisture.
Roquefort cheese has a strong and pungent aroma, often described as stinky. Its smell is attributed to the mould and the natural ageing process in the caves. The interior of the cheese is white, creamy, and slightly crumbly, with blue-green veins of mould. The white parts are salty and slightly sweet, balancing the sharpness of the blue veins.
The distinctive flavour of Roquefort has made it a favourite among cheese enthusiasts worldwide. It pairs well with sweet and salty foods, such as fruits, crusty bread, and honey, as well as with wines such as Sauternes, sweet white wines, or cider. The cheese can also be used in cooking, adding depth and richness to savoury sauces and enhancing the flavour of grilled meats.
In terms of its nutritional content, Roquefort cheese contains lactose and is not considered vegetarian-friendly due to the use of animal rennet. It has a high content of free glutamate, with 1,280 mg per 100 g of cheese. The cheese is also gluten-free and has been studied for its potential health benefits, including the presence of anti-inflammatory compounds.
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It's aged in the humid caves of Roquefort-sur-Soulzon, France
The unique fragrance and flavour of Roquefort cheese can be attributed to its ageing process in the humid caves of Roquefort-sur-Soulzon, France. This region, located in the south of France, boasts a unique microclimate and limestone caves, known as "fleurines", that provide the ideal environment for the cheese's maturation.
The caves of Roquefort-sur-Soulzon are characterised by their high humidity, which is essential for the development of the cheese's distinctive flavours and texture. The natural air circulation and cool temperatures within the caves aid in the slow maturation of the cheese, allowing the flavours to deepen and intensify over time.
The process of making Roquefort cheese is a carefully guarded tradition. The cheese is produced using sheep's milk and the Penicillium roqueforti mould, which is indigenous to the soil of the caves. The mould is carefully cultivated and injected into the cheese, creating the characteristic blue-green veins that give the cheese its unique appearance and flavour.
The ageing process in the humid caves of Roquefort-sur-Soulzon typically lasts between three to five months. During this time, the exterior of the cheese is heavily salted and wrapped in foil, preventing the growth of a rind and maintaining the desired moisture level. The foil wrapping also allows the cheese to breathe, facilitating the continued development of the mould and the breakdown of proteins and fats, resulting in the cheese's creamy texture and sharp, tangy flavour.
The caves of Roquefort-sur-Soulzon are not just functional but also hold historical significance. Legend has it that Roquefort cheese was discovered when a young man left his lunch of bread and ewes' milk cheese in one of the caves, only to return a few months later and find that the mould had transformed his plain cheese into the earliest form of Roquefort. This story, along with the centuries-old tradition of cheese-making in the region, adds to the allure and reputation of this renowned French delicacy.
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The exterior is salted and wrapped in foil to prevent a rind from forming
The process of making Roquefort cheese is a fascinating one. This French staple, originating from the picturesque Roquefort-sur-Soulzon region, is a blue cheese with a unique flavour profile. It is made from sheep's milk and aged for about three to five months in the natural, humid caves of Roquefort-sur-Soulzon in southern France. The distinct microclimate of the region, coupled with the limestone caves, creates the perfect environment for the cheese to mature.
Now, let's delve into the specifics of the cheese-making process, particularly the treatment of the exterior. The exterior of Roquefort cheese is an important aspect of its unique characteristics. During the maturation process, the exterior of the cheese is heavily salted. This salting process is mandated to be done using dry salt, per the Appellation d'Origine Contrôlée regulations that govern the production of Roquefort. This step not only adds flavour but also serves as a preservation method, helping to maintain moisture in the cheese.
After salting, the cheese exterior is carefully wrapped in foil. This step is integral to the distinctive characteristics of Roquefort. By wrapping the cheese in foil, the growth of a rind is prevented. This technique is unique to Roquefort and is part of what sets it apart from other cheeses. The absence of a rind gives Roquefort a bright white exterior, which is slightly salty and edible.
The foil wrapping also plays a role in maintaining the ideal environment for the cheese's maturation. Once wrapped, the cheese is moved to deeper and cooler areas of the Combalou caves, also known as "fleurines." These caves provide natural air circulation and a cool temperature, further enhancing the development of Roquefort's distinctive flavours. The foil wrapping helps to protect the cheese from external elements that could impact its maturation process.
The exterior treatment of Roquefort cheese is a delicate and precise process. By salting and wrapping the cheese in foil, the cheesemakers ensure the prevention of a rind, contributing to the cheese's unique appearance, texture, and flavour. This careful craftsmanship is part of what has made Roquefort a favourite among cheese enthusiasts worldwide.
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It pairs well with sweet wines, fruits, and salty foods
The unique flavour profile of Roquefort cheese is a result of its ageing process in the natural caves of Roquefort-sur-Soulzon in Southern France. The cheese is wrapped in foil and the exterior is heavily salted, leaving it moist, bright white, and with a deeply earthy aroma. The interior is creamy and crumbly, with blue-green caverns of granular mold. The white parts of the cheese are salty and slightly sweet, balancing out the sharpness of the blue veins.
Roquefort is known for its strong, distinctive taste and smell. The cheese is often described as tangy, peppery, sharp, and creamy. Its aroma is earthy and pungent, with a characteristic fragrance.
When it comes to pairing Roquefort cheese, sweet wines, fruits, and salty foods are excellent choices. Here are some specific examples and suggestions:
Sweet Wines
The classic pairing for Roquefort cheese is a sweet wine like Sauternes. The sweetness of the wine beautifully contrasts and complements the salty and tangy notes of the cheese. Other sweet white wines or even a sweet cider can also be excellent choices. A fruity red wine can also work well when enjoying Roquefort with savoury foods.
Fruits
Fruits such as pears and grapes are delightful companions to Roquefort. The sweetness of the fruit creates a delightful balance with the salty and tangy flavours of the cheese. Dried fruits, such as candied nuts, can also be a tasty option to pair with Roquefort, providing a textural contrast as well.
Salty Foods
Roquefort's salty flavour also makes it a perfect match for other salty foods. It can be crumbled over grilled meats, enhancing their taste with its savoury notes. The cheese can also be used as a key ingredient in savoury sauces, adding depth and richness to your culinary creations. Additionally, salty snacks like crackers or crusty bread can be a simple yet delicious pairing.
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Frequently asked questions
Roquefort cheese has a strong, pungent smell. The smell is often described as stinky, similar to body odour or a barnyard.
The distinct odour of Roquefort cheese comes from the Penicillium roqueforti mold it is injected with. The cheese is also aged in the humid caves of Roquefort-sur-Soulzon in southern France, which contributes to its unique fragrance.
Roquefort cheese has a robust, sharp, tangy, and almost spicy taste, with a creamy texture. While the cheese has a strong smell, its flavour is often described as milder in comparison.
