Bushra Griffith
Roquefort is a blue cheese made from sheep's or ewe's milk that is aged in the natural, humid caves of Roquefort-sur-Soulzon in southern France. It has a unique flavour profile that is sharp, salty, tangy, and creamy. The exterior of the cheese is edible and slightly salty, and it pairs well with sweet things like honey, candied nuts, and fruits like pears and grapes, as well as crusty bread and sweet wines.
| Characteristics | Values |
|---|---|
| Texture | Creamy, crumbly, moist |
| Flavor | Tangy, peppery, sharp, salty, sweet |
| Aroma | Strong, earthy, smoky |
| Color | White, blue-green |
| Pairings | Sweet wines, Sauternes, cider, fruits, crusty bread, honey, candied nuts, poached or dried fruit, dark chocolate, grilled meats |
| Type of Cheese | Blue cheese |
| Place of Origin | Roquefort-sur-Soulzon, France |
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What You'll Learn
Sharp, tangy, salty flavour
Roquefort is a classic French blue cheese made from sheep's or ewe's milk. It is aged for about three to five months in the natural, humid limestone caves of Roquefort-sur-Soulzon in southern France, where the cool and humid atmosphere promotes the growth of the blue-green Penicillium roqueforti mould.
The distinct, pungent smell of Roquefort is strong, even among other blue cheeses. The scent has been described as a salty punch to the nose, with deep earthy and smoky tones. The exterior of the cheese is slightly salty, and the interior is creamy and crumbly, with blue-green veins of mould.
The flavour of Roquefort is sharp, tangy, and salty, with a rich, creamy texture. The white parts of the cheese are salty and a little sweet, balancing the sharpness of the blue veins. It pairs well with sweet things like honey, candied nuts, and poached or dried fruit, as well as with bitter, roasty flavours like dark chocolate. It can also be paired with savoury foods like grilled meats, burgers, and salads, as well as crusty bread, fruits, and sweet wines.
Roquefort is widely considered one of the greatest cheeses of France and is known as the King of Cheese or the Cheese of Kings. It is said to be the favourite cheese of the emperor Charlemagne, and in France, it is called "le fromage des rois et des papes" ("the cheese of kings and popes").
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Rich, creamy texture
Roquefort is a classic blue cheese made from sheep's or ewe's milk. It is aged for about three to five months in the natural, humid limestone caves of Roquefort-sur-Soulzon in southern France, where the cool and humid atmosphere promotes the growth of the blue-green Penicillium roqueforti mold. This mold breaks down proteins to give Roquefort its rich, creamy texture and breaks down fats to produce tangy, peppery, and sharp flavours.
The exterior of the cheese is edible and slightly salty, and the interior is creamy and crumbly. The white parts of the cheese are salty and a little sweet, which balances out the sharpness of the blue veins. The cheese is wrapped in foil, preventing the growth of a rind and leaving the outside moist and bright white.
Roquefort is often used as a topping for salads and grilled meats, enhancing their taste with its savoury notes. It pairs well with fruits like pears, grapes, and apples, creating a delightful balance of sweet and salty flavours. It can also be used as a key ingredient in sauces, lending depth and richness to culinary creations.
When serving Roquefort, it is recommended to let it come to room temperature for an hour before consumption. Sweet white wine or cider, or a fruity red or bold barley wine, are classic drink pairings.
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Distinct, pungent smell
The distinct, pungent smell of Roquefort cheese is a defining characteristic of this French blue cheese. Its aroma is strong, even among other blue cheeses, and has been described as a "salty punch to the nose." However, beyond this initial impression, the scent of Roquefort is complex, with deep earthy and smoky undertones.
The unique fragrance of Roquefort is due to several factors, including the use of Penicillium roqueforti mold, which is a key component in developing its sharp and tangy flavour. This mold grows naturally in the limestone caves of Roquefort-sur-Soulzon in southern France, where the cheese is aged for three to five months. The cool, humid atmosphere of these caves promotes the growth of the mold, contributing to the cheese's distinct aroma.
The process of aging the cheese in foil, without the formation of a rind, also plays a role in developing its smell. This method leaves the exterior of the cheese moist and bright white, enhancing the earthy aroma. The high salt content of the exterior further influences the overall scent of the cheese.
The pungent smell of Roquefort is an essential aspect of its overall sensory experience and contributes to its reputation as one of the greatest cheeses of France. While some may find the aroma intense or off-putting, others appreciate its complexity and uniqueness. The strong scent is a key factor in distinguishing Roquefort from other blue cheeses and has earned it the nickname The King of Cheese.
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Pairs well with sweet things
Roquefort is a classic French blue cheese made from sheep's or ewe's milk. It is aged for about three to five months in the natural, humid limestone caves of Roquefort-sur-Soulzon in southern France, where the cool and humid atmosphere promotes the growth of the blue-green Penicillium roqueforti mold.
The distinctive flavour of Roquefort is sharp, tangy, salty, and creamy. The exterior is slightly salty, while the interior is creamy and crumbly, with blue-green veins of mold. The white parts of the cheese are sweet, balancing out the sharpness of the blue veins.
When it comes to pairing Roquefort with sweet things, the options are endless. Here are some ideas:
- Sweet Wines: The classic pairing is Sauternes, but any sweet white wine or cider will do. Sweet reds from southwest France, such as off-dry/semi-sweet or sweet riesling, or a red made using the passimento winemaking method, like amarone, are also excellent choices.
- Fruits: The salty-sweet combination of Roquefort and fruits like pears, grapes, and apples is delightful. Dried fruits, such as poached or dried fruits, also pair well.
- Honey: The sweetness of honey balances the sharpness of Roquefort, creating a delightful contrast.
- Candied Nuts: The crunch of candied nuts provides a textural contrast to the creamy, crumbly cheese.
- Chocolate: The slightly bitter, roasty flavours of dark chocolate pair surprisingly well with Roquefort, creating a complex flavour profile.
- Figs: Fresh figs provide a sweet and juicy contrast to the salty, tangy cheese.
- Sweet Breads: Roquefort pairs well with crusty bread, sourdough, or dark bread.
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Can be frozen
Yes, you can freeze Roquefort cheese, but it is not recommended as freezing can alter the texture and flavour. When thawed, the texture will likely be drier and crumblier. Freezing doesn't affect the flavour quality of Roquefort cheese, but it will impact the texture. So, rather than using it raw, as an appetiser, in sandwiches or salads, use defrosted Roquefort in recipes that require heat. Make a blue cheese sauce or compound butter, bake or broil it with fish, or add it to hot paninis.
Roquefort cheese can be kept in the freezer for around four months. To maximise its shelf life after opening, wrap the original packaging tightly in plastic wrap or aluminium foil. For even better results, wrap the cheese first in wax or parchment paper and then cover with plastic wrap before refrigerating. Properly stored, a wedge of Roquefort cheese will last for three to four weeks in the refrigerator.
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Frequently asked questions
Roquefort cheese is a creamy, tangy blue cheese with a strong, salty, sharp and earthy flavour. It has a crumbly texture and is best served at room temperature.
Roquefort cheese has a distinct, pungent aroma, even for a blue cheese. It has deep earthy and smoky tones.
Roquefort is a blue cheese with blue-green caverns of granular mould throughout. The exterior is bright white and moist.
Roquefort is often served with sweet wines, such as Sauternes, or a dry red wine. It pairs well with fruits like pears, apples, grapes and nuts, as well as crusty bread. It can also be crumbled over grilled meats or used in sauces.
