Andy Montoya
Roquefort is a French blue cheese made from sheep's milk. The cheese is known for its characteristic fragrance and flavour, with a white, tangy, creamy and slightly moist texture, and veins of blue mould. Roquefort is made from the raw milk of a specific breed of sheep called Lacaune, which graze in the limestone-rich pastures of the region. The process of making Roquefort involves blending milk with a mixture of culture, penicillium roqueforti and rennet, which curdles the milk and triggers the fostering of blue mould. The cheese is then salted and pierced with needles to allow the blue veins to develop and breathe. The cheese is then aged in the natural caves of Mont Combalou in Roquefort-sur-Soulzon, which gives the cheese its unique flavour and appearance.
| Characteristics | Values |
|---|---|
| Main Ingredient | Sheep's milk |
| Breed of Sheep | Lacaune |
| Type of Milk | Raw, unpasteurized |
| Other Ingredients | Penicillium roqueforti, Rennet |
| Texture | Crumbly |
| Taste | Buttery, Tangy, Salty, Spicy |
| Colour | White with blue veins |
| Weight | 2.5-3kg per wheel |
| Thickness | 10cm |
| Milk Required | 4.5L per kg |
| Maturation Time | 3-5 months |
| Maturation Process | Pierced with needles to allow the blue veins to develop |
| Maturation Location | Natural caves in Roquefort-sur-Soulzon |
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What You'll Learn
Roquefort is made from sheep's milk
Roquefort is a popular French cheese, often called the "king of cheeses" or the "cheese of kings". It is made from the milk of the Lacaune breed of sheep. These sheep graze on grass, fodder, and cereals, except during the winter when grazing is compulsory. The milk is collected daily and delivered fresh and unpasteurized to creameries. It is then heated and poured into closed vats, where it is blended with a mixture of culture, penicillium roqueforti, and rennet. The addition of animal rennet means that the cheese is not considered vegetarian.
The process of making Roquefort cheese involves curdling the milk and triggering the growth of blue mold from its center. Once firm, the curd is milled and shaped by molds that are left to drain in storage. A brine of salt is then applied by hand to prevent excessive mold growth on the rind. The brined cheese is then pierced with steel needles, allowing the blue veins to develop and breathe.
The aging process of Roquefort cheese is unique, as it takes place in the natural caves of Mont Combalou in Roquefort-sur-Soulzon, France. The cheese is aged for 20 days under aerobic conditions, followed by 3 months under anaerobic conditions, wrapped in foil. This aging process allows the cheese to absorb filtered moisture and flavors from the caves, contributing to its distinctive taste and texture.
The result is a white, tangy, creamy, and slightly moist cheese with veins of blue mold. It has a characteristic fragrance and flavor, with a salty and tangy taste. The blue veins provide a sharp tang. Roquefort has a crumbly texture and easily breaks into small pieces. It pairs well with honey and zesty apples, and its salty profile also complements meat.
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The specific breed of sheep is Lacaune
The specific breed of sheep whose milk is used to make Roquefort cheese is Lacaune. These sheep graze on limestone-rich pastures in the Occitanie region of France. The milk of the Lacaune sheep is said to have a sturdy character, rounded flavours, and a high yield. The breed is also known for producing milk with a slightly bitter flavour that is not at all salty.
The Lacaune sheep are fed on grass, fodder, and cereals. However, during the winter period, grazing is compulsory. The milk of the Lacaune sheep is collected daily and delivered fresh and unpasteurized to creameries. Once at the creameries, the milk is heated and poured into closed vats, then blended with a mixture of culture, penicillium roqueforti, and rennet. This process curdles the milk, and the yeast triggers the fostering of blue mould from the centre of the cheese.
The Lacaune breed is a key contributor to the outcome of flavours in Roquefort cheese. The specific terroir of the region, including the limestone-rich pastures, imparts a characteristic taste to the milk of these sheep. This, in turn, gives Roquefort its unique flavour profile. The milk of the Lacaune sheep is also known for its high-yield, making it suitable for the production of this popular cheese.
The use of Lacaune sheep milk is one of the specific requirements for a cheese to bear the name Roquefort. According to EU law and the Appellation d'Origine Contrôlée regulations, only cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon in the south of France can be called Roquefort. The breed of sheep must be Lacaune, and the mould used to create the blue veins, Penicillium Roqueforti, must be found in the caves of the Roquefort region. These specifications contribute to the protected designation of origin status of Roquefort cheese.
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The milk is blended with a mixture of culture, penicillium roqueforti and rennet
The process of making Roquefort cheese involves blending milk with a mixture of culture, penicillium roqueforti and rennet. This step is crucial in transforming the milk into the iconic blue cheese that Roquefort is famous for.
Firstly, the milk used is sourced from a specific breed of sheep called Lacaune, which graze in the limestone-rich pastures of the Occitanie region in France. The milk is then collected daily by tankers and delivered fresh and unpasteurized to creameries.
Once the milk arrives at the creameries, it is heated and poured into closed vats. At this stage, the milk is blended with the mixture of culture, penicillium roqueforti and rennet. This mixture not only curdles the milk but also initiates the development of blue mold from the center of the cheese. The penicillium roqueforti is a type of mold indigenous to the natural caves of the Roquefort region, and it plays a key role in giving the cheese its distinctive flavor and appearance.
After the blending process, the mixture is left to firm up. Once it has reached the desired consistency, the curd is milled and shaped using molds. These molds are then left to drain in storage, and a generous amount of salt is applied by hand to control the growth of mold on the rind.
The final step in this stage of the cheese-making process is piercing the brined cheese with steel needles. This technique allows the blue veins to develop and breathe, ensuring the even distribution of the blue mold throughout the cheese.
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The blue veins are created by piercing the cheese with needles
The distinctive blue veins of Roquefort cheese are created by piercing the cheese with steel needles. This process allows air to enter the cheese and encourages the growth of blue mould, resulting in the characteristic veins that give Roquefort its unique appearance and flavour.
Roquefort is a traditional French cheese made from sheep's milk and aged in the natural caves of Roquefort-sur-Soulzon in Southern France. The process of making Roquefort cheese is highly regulated and has been protected by Appellation d'Origine Contrôlée (AOC) guidelines since 1925. These guidelines dictate that only cheese aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort.
The blue veins of Roquefort are created through the growth of Penicillium roqueforti, a type of mould that is unique to the region. To encourage the growth of this mould, cheesemakers pierce the cheese with needles, creating air channels for the mould to grow. This process is known as "jabbing" or "poking" and allows the blue veins to develop and breathe.
The piercing of the cheese is a crucial step in the maturation process, which takes place in two stages. The first stage involves laying the cheese bare in rows in the caves for a fortnight. The second stage involves wrapping the cheese in pewter sheets called "cabanières" and leaving it to mature for at least three months in the "fleurines caves". The length of maturation is determined by the "Maître Cave" or "Cavemaster".
The blue veins that result from this process contribute to the complex flavour profile of Roquefort cheese, adding a subtle zest and a slightly spicy edge to the creamy, tangy, and salty flavours. The mould also gives the cheese its characteristic fragrance and sharp tang.
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The cheese is aged in the natural caves of Roquefort-sur-Soulzon
The natural caves of Roquefort-sur-Soulzon are an essential part of the process of making Roquefort cheese. The cheese is aged in these caves, which are located in the village of Roquefort-sur-Soulzon in the region of Aveyron, France. The caves are made of limestone and provide the perfect environment for the cheese to absorb moisture and flavours as it ages.
The process of ageing Roquefort cheese in the natural caves of Roquefort-sur-Soulzon has a long history. It is said that a shepherd in the region took shelter in one of the caves during a rainstorm and left his bread and ewe's milk curds there to keep them cool while he waited for the storm to pass. When he returned to his lunch, he found that it had become mouldy. Hungry, he took a bite and was surprised to find that it tasted delicious. Thus, the famous French cheese was born.
The caves of Roquefort-sur-Soulzon are not just a convenient shelter for shepherds, but they also provide the ideal conditions for ageing Roquefort cheese. The limestone composition of the caves imparts a unique flavour and texture to the cheese. The caves' natural humidity and temperature allow the cheese to mature properly, developing its characteristic sharp, salty, and tangy flavour.
In addition to the ageing process, the caves of Roquefort-sur-Soulzon are also involved in the production of the mould used to create the blue veins in the cheese. The mould, called Penicillium roqueforti or Penicillium Roquefortis, is cultivated in the caves by leaving loaves of rye bread to develop the mould naturally. This good bacteria is then turned into a powder and used in the cheese-making process.
The ageing of Roquefort cheese in the natural caves of Roquefort-sur-Soulzon is so integral to the product that it is protected by law. EU regulations dictate that only cheeses aged in these specific caves may be labelled as Roquefort. This protected designation of origin ensures that the unique characteristics of the cheese are preserved and that consumers can trust the quality and authenticity of the product they are purchasing.
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Frequently asked questions
Roquefort cheese is made from sheep's milk.
The milk comes from the Lacaune breed of sheep.
A mixture of culture, penicillium roqueforti and rennet is added to the milk to make Roquefort cheese.
The penicillium roqueforti is what gives Roquefort cheese its distinctive blue veins.
The sheep that produce the milk graze in the limestone-rich pastures of the Occitanie region of France.
