The Perfect Pairings For Roquefort Cheese

Roquefort is a classic blue mould cheese made from sheep's milk. It is creamy and aromatic, with a salty, tangy and intense flavour. Its unique characteristics are largely imparted from ageing in caves near Toulouse in the south of France. So what goes with Roquefort cheese? Well, it is often paired with sweet wines, such as Sauternes from Bordeaux, or similar sweet wines from the surrounding regions. It also goes well with peaty Islay whiskies, such as Lagavulin. If you're looking for a food pairing, Roquefort works well with honey, zesty apples, dried fruit, walnuts and meat.

Roquefort cheese and honey

Roquefort is a unique, raw-milk cheese produced in the southwestern region of France. It is aged in natural caves near Toulouse, where it absorbs flavours and moisture, resulting in a creamy, complex, and intense flavour. The cheese pairs well with honey, especially drizzled over the top, and served with warm, sliced baguette.

A simple recipe for this pairing involves bringing the cheese to room temperature, crumbling it, and drizzling honey over the top. This is then served with warm, sliced baguette, and perhaps some seasonal fruit, such as apples, or celery sticks. This combination of flavours can also be enjoyed as a salad, with ripe pear slices, Belgian endive leaves, and walnut oil.

For a more indulgent treat, try a Roquefort and honey ice cream. This can be served with roasted pear slices and a strong-flavoured honey, or a spoonful of dark honey and a sweet dessert wine.

Roquefort and honey is a simple, yet delicious combination, which can be enjoyed in a variety of ways, from appetisers to desserts.

Roquefort cheese and apples

Roquefort is a classic blue mold cheese made from sheep's milk. It is creamy and aromatic, with sharp and tangy nuances. The cheese is aged in the caves near Toulouse in southern France, and the milk of the Lacaune sheep is known for its sturdy character and rounded flavors.

When considering what to pair with Roquefort cheese, apples are a great option. The salty and tangy profile of Roquefort pairs well with the sweetness and zest of apples. This combination creates a contrast between the savory richness of the cheese and the bright, tart flavors of the fruit.

When creating a cheese and charcuterie board, apples can provide a refreshing contrast to the salty and creamy flavors of Roquefort. The crisp texture of apples also pairs well with the crumbly texture of the cheese. In addition to apples, honey is another sweet option that can complement the salty profile of Roquefort.

For a more substantial meal, Roquefort cheese can be paired with apples and meat. The salty profile of the cheese sits in perfect tune with various types of meat. This combination can be a delicious way to elevate a classic cheeseboard or charcuterie board.

When choosing apples to pair with Roquefort cheese, consider zesty and bright varieties such as Blenheim Apricots. These apples will provide a nice contrast to the salty and creamy flavors of the cheese. Overall, the combination of Roquefort cheese and apples can be a delicious and refreshing option for a snack or part of a meal.

Roquefort cheese and meat

Roquefort is a classic blue mould cheese made from sheep's milk. It is creamy and aromatic, with a complex and intense flavour profile. The cheese is salty, sharp, tangy, and crumbly. Its unique characteristics are largely imparted from ageing in caves near Toulouse in the southern part of France.

The salty profile of Roquefort goes well with meat. Here are some specific meat dishes that can be paired with Roquefort cheese:

• Salads: Roquefort is often used in salads. A simple salad with meat and Roquefort can be a great combination.
• Burgers: Roquefort can be a great addition to burgers, especially those made with beef or lamb. The strong flavour of the cheese can stand up to the hearty flavours of the meat.
• Steaks: A classic pairing is a steak with a creamy Roquefort sauce. The sharpness of the cheese can cut through the richness of the meat.
• Charcuterie boards: Roquefort can be a great addition to a charcuterie board, especially when paired with cured meats such as salami, prosciutto, or chorizo.
• Meatballs: The salty, tangy flavour of Roquefort can be a great contrast to the savoury, meaty flavour of meatballs. Try stuffing meatballs with small chunks of Roquefort for a flavourful surprise.

Roquefort cheese and wine

The king of cheeses, Roquefort is a unique soft blue cheese with a rich and pungent aroma. It is a challenging cheese to pair with wine due to its strong salty and tangy flavour. However, a sweet wine is generally considered to be the best match for Roquefort.

A classic pairing is Sauternes, a sweet white wine from Bordeaux. This is a perfect match for Roquefort as it has just the right amount of sweetness to take the edge off the cheese without destroying its flavour. If you can't get your hands on a Sauternes, any other sweet wine from the Bordeaux region should work well, such as Barsac, Loupiac or Monbazillac. Late harvest sauvignon blancs from elsewhere would also be a good match.

If you're looking for a wine to pair with Roquefort that isn't sweet, a dry Italian wine like Barolo is a good option. The dryness of the wine works well with the moist texture of the cheese, and its complex tones help to balance out the tanginess of the Roquefort.

For those who prefer a glass of red wine, a simple, fruity red without too much structure is a safe bet. Avoid anything with high tannins, as this can create a harsh combination. A Pinot Noir or a Spanish red would be a good choice.

Finally, if you're feeling adventurous, why not try pairing your Roquefort with a peaty Islay whisky like Lagavulin, or a sherry? A Pedro Jimenez sherry is densely sweet and full of dried fruit aromas, making it a hedonistic match for Roquefort. Alternatively, an Oloroso sherry is a dry style with nutty flavours and a mineral finish, which will provide an interesting contrast to the cheese.

Roquefort cheese and salads

Roquefort is a classic blue mould cheese made from sheep's milk. It is creamy and aromatic, with a complex and intense flavour, and a sharp and tangy taste. Its unique characteristics are largely imparted from ageing in caves near Toulouse in the southern part of France.

Roquefort is often used in salads, and its salty profile pairs well with meat. A simple salad pairing could include ingredients like zesty apples, honey, walnuts, and dried fruit.

For a more complex salad, consider a combination of ingredients that will complement and contrast Roquefort's heady nature. For example, you could include fruits like apples, pears, or figs, which will provide a sweet contrast to the salty cheese. To complement the cheese's intensity, try adding some cured meat, such as prosciutto or salami. For a textural contrast, include some crunchy elements like nuts or seeds, and perhaps some crisp vegetables like thinly sliced fennel or radish. A dressing made with honey and a mild vinegar, such as apple cider vinegar, would also work well with the cheese's flavour.

When creating a Roquefort salad, consider the weight and intensity of the cheese, and balance it with other strong flavours and textures.

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