Kamil Perry
Roquefort is a French cheese named after its town of origin. It is a soft, blue-veined cheese from southern France. It is made from the milk of the Lacaune breed of sheep. Roquefort has a creamy and salty flavour and is often paired with sweet wines, honey, zesty apples, figs, walnuts, and grapes. It is also used in cooking, such as crumbling over fish or roasting vegetables.
| Characteristics | Values |
|---|---|
| Type of Cheese | Blue Cheese |
| Colour | Dark ivory white with blue-green veins |
| Flavour | Savory, salty, tangy, nutty, earthy, sweet, caramel-like |
| Texture | Moist, crumbly |
| Aroma | Strong, Pungent |
| Pairing | Muscat grapes, figs, walnuts, honey, zesty apples, meat, salads, steaks, cheeseboards |
| Production | Made from sheep's milk, specifically from the Lacaune breed |
| Process | Curds are separated from the whey, placed in moulds, and Penicillium Roqueforti is introduced; the cheese is then left to age in the Combalou caves for at least five months |
| Location | Roquefort-sur-Soulzon, Southern France |
| History | Recognized as a cheese by the Middle Ages; received France's first Appellation d'Origine Contrôlée in 1925 |
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What You'll Learn
- Roquefort cheese is used in cooking, crumbled on fish, shrimp, octopus, and mussels
- It is also used in salads, with roasted vegetables, and on cheeseboards
- The cheese is paired with sweet wines, honey, zesty apples, and walnuts
- In the past, shepherds used it on wounds to prevent gangrene due to its anti-inflammatory compounds
- It is also used in sandwiches, such as a club sandwich or panini
Roquefort cheese is used in cooking, crumbled on fish, shrimp, octopus, and mussels
Roquefort is a French cheese with a unique, pungent smell and a strong flavour. It is a sheep-milk blue cheese from southern France, known for its characteristic fragrance and flavour, with a taste of butyric acid. The blue veins provide a sharp tang. It is white, tangy, creamy, slightly moist, and has no rind. The exterior is edible and slightly salty.
Roquefort is a versatile cheese that can be used in a variety of dishes. One popular way to use Roquefort in cooking is to crumble it on top of fish, such as salmon and tuna, before baking or roasting. It can also be used to add flavour to octopus and shrimp, either crumbled on top or used in a compound butter. For mussels, a blue cheese sauce made with Roquefort can be a delicious addition.
The salty and tangy flavour of Roquefort also pairs well with meat. It can be used as a topping or ingredient in dishes with meats such as steak. Vegetables are another great option for pairing with Roquefort, especially more neutrally-flavoured ones like potatoes, zucchini, eggplant, and mushrooms. Roasted cauliflower, broccoli, and Brussels sprouts can also be enhanced by dipping them in a classic blue cheese sauce made with Roquefort.
When it comes to drinks, Roquefort is typically paired with sweet wines, such as Sauternes or a unique late harvest wine like Vouvray Moelleux. The acidity and sweetness of these wines counterbalance the creaminess and saltiness of the cheese. For a non-alcoholic option, Roquefort can be enjoyed with Muscat grapes, figs, or walnuts.
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It is also used in salads, with roasted vegetables, and on cheeseboards
Roquefort is a versatile cheese that can be used in a variety of dishes and recipes. Its creamy and salty flavours make it a perfect addition to salads, especially those with peppery arugula and cress. Its intense flavour can amplify the overall flavour of the dish, especially when paired with more neutrally-flavoured vegetables. Vegetables such as potatoes, zucchini, eggplant, and mushrooms are excellent when roasted with crumbled Roquefort.
Roquefort is also a great addition to roasted cauliflower, broccoli, and Brussels sprouts when served with a classic blue cheese sauce. Its salty profile also pairs well with meat. Crumbling Roquefort on top of fish like salmon and tuna before baking or roasting shrimp in compound butter are also great ways to use this cheese in cooking.
When assembling a cheeseboard with Roquefort as the star, it is best to stick to more neutral cheese varieties like mozzarella, brie, and white Scamorza to balance its robust flavour. As for drinks, Roquefort is typically paired with sweet wines, such as Sauternes or a unique late harvest wine like Vouvray Moelleux.
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The cheese is paired with sweet wines, honey, zesty apples, and walnuts
Roquefort is a French cheese with a unique, pungent smell and a strong, salty flavour. Its creamy and tangy taste makes it a perfect match for sweet wines, such as Sauternes, whose anticipated sweetness beautifully complements the saltiness of the cheese. A Vouvray Moelleux, a unique late-harvest wine, is also a good choice. The sweetness and acidity of these wines counterbalance the creaminess and saltiness of the cheese.
For those who are not wine drinkers, Roquefort is also delicious with honey. The sweetness of honey is a perfect counterpoint to the salty, tangy cheese. For a refreshing snack, try pairing Roquefort with crisp, zesty apples. The sharpness of the apples cuts through the richness of the cheese, creating a delightful contrast of flavours.
When assembling a cheese platter, it is important to choose neutral cheese varieties to balance the robust flavour of Roquefort. Mozzarella, brie, and white Scamorza are excellent options that won't overwhelm the palate. To add some sweetness to the platter, include some walnuts, which pair beautifully with the salty cheese.
Roquefort is a versatile cheese that can also be used in cooking. Crumble it over fish, such as salmon or tuna, before baking, or try roasting shrimp in a compound butter. For a simple yet elegant dish, serve roasted vegetables like potatoes, zucchini, eggplant, or mushrooms with crumbled Roquefort on top.
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In the past, shepherds used it on wounds to prevent gangrene due to its anti-inflammatory compounds
Roquefort is a traditional French cheese that has been produced for centuries. It is made from the milk of the Lacaune breed of sheep and is known for its distinctive blue veins of mould, tangy flavour, and crumbly texture. The cheese is aged in the natural Combalou caves of Roquefort-sur-Soulzon, located in the Occitania region of southern France. This specific geographical indication has earned the cheese a protected designation of origin status, meaning that only cheeses aged in these caves can bear the name "Roquefort".
In addition to its culinary uses, Roquefort cheese has historically been used for medicinal purposes. In the past, shepherds would apply the cheese to wounds to prevent gangrene due to its anti-inflammatory compounds. The presence of these anti-inflammatory proteins was confirmed by a 2012 study. This traditional use of Roquefort cheese as a topical treatment for wounds highlights its perceived therapeutic benefits beyond its nutritional value.
The anti-inflammatory properties of Roquefort cheese can be attributed to the presence of Penicillium roqueforti, the mould that gives the cheese its distinctive character. While modern cheesemaking techniques have evolved to use more sophisticated methods of mould cultivation, traditional cheesemakers would extract Penicillium roqueforti by leaving bread in the caves for several weeks until it was consumed by the mould. This process transformed the bread into a mouldy powder, which was then injected into the cheese.
The use of Roquefort cheese as a wound dressing may have been a common practice in country districts, where shepherds and rural communities had limited access to advanced medical treatments. By applying the cheese topically, they believed it could help prevent gangrene and promote healing. This folk remedy showcases the innovative and resourceful nature of traditional medicine, utilising readily available food sources for therapeutic purposes.
While the anti-inflammatory compounds in Roquefort cheese may have provided some level of protection against gangrene, modern medicine offers more advanced and effective treatments for wound care and infection prevention. Nonetheless, the historical use of Roquefort cheese as a medicinal tool adds an intriguing dimension to its cultural significance and showcases the ingenuity of traditional practices.
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It is also used in sandwiches, such as a club sandwich or panini
Roquefort is a versatile cheese that can be used in a variety of dishes, including sandwiches such as club sandwiches or paninis. Its distinctive flavour and texture make it a popular choice for those looking to add a French twist to their meals.
When it comes to sandwiches, the sharp, tangy flavour of Roquefort can add a unique twist to traditional recipes. For example, a classic club sandwich can be transformed by adding Roquefort and scrambled eggs. The richness of the cheese pairs well with the eggs, creating a decadent and indulgent sandwich. The addition of crisp lettuce, juicy tomatoes, and toasted bread provides a textural contrast to the creamy cheese, making for a satisfying bite.
Similarly, a panini can be elevated by incorporating Roquefort. The combination of melted Roquefort, crunchy pecans, and the slight bitterness of radicchio in a grilled panini creates a complex and intriguing flavour profile. The nuttiness of the pecans complements the earthy notes in the cheese, while the radicchio adds a subtle sharpness that cuts through the richness of the other ingredients.
The key to using Roquefort in sandwiches lies in balancing its strong flavour with complementary ingredients. Its salty and tangy notes pair well with sweet and nutty elements, such as honey, walnuts, or apples. The cheese's creamy texture also makes it ideal for spreading on bread, ensuring each bite delivers a burst of flavour.
In addition to sandwiches, Roquefort can be used in a variety of other dishes. Its strong flavour makes it a popular choice for salads, where it can be crumbled over leafy greens, adding a salty kick to the dish. It can also be used as a topping for meats such as steak or roasted vegetables, providing a creamy and tangy contrast to the other ingredients.
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Frequently asked questions
Roquefort is a French cheese with a strong flavour and a creamy texture, so it is often used sparingly as a topping or ingredient in cooking. It can be crumbled over fish, shrimp, or octopus, or used in a sauce for mussels. It can also be used in a salad or melted on a steak.
Roquefort is often paired with a sweet white wine, such as Sauternes, or a late harvest wine like Vouvray Moelleux.
Roquefort is often paired with sweet or savoury foods, such as honey, zesty apples, figs, walnuts, or Muscat grapes. It can also be used as part of a cheese board, where it is often paired with more neutral cheeses like mozzarella, brie, or white Scamorza.
Roquefort is a sheep-milk blue cheese from southern France. It is believed to have originated in the 7th century or 600 AD. In 1925, it became the first cheese to receive a Protected Designation of Origin, meaning that only cheese aged in the natural Combalou caves of Roquefort-sur-Soulzon may be called Roquefort.
