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Roquefort is a classic French blue cheese made from sheep's milk. It is aged in the limestone caves of Roquefort-sur-Soulzon in southern France, which gives it its distinctive flavour and appearance. The cheese has a rich history, dating back to 79 AD when it was mentioned by Roman philosopher Pliny the Elder. In 1925, Roquefort became the first cheese to be granted the title of 'Appellation d'Origine Contrôlée', now commonly known as 'AOC', guaranteeing its controlled designation of origin. Today, there are several producers of Roquefort cheese, with the largest brand being Roquefort Société. When it comes to choosing the best Roquefort cheese, factors such as flavour, texture, and appearance come into play, as well as personal preferences. The cheese is known for its creamy, salty, tangy, and sharp flavours, with a distinctive fragrance and blue veins. In terms of pairings, Roquefort is often served with sweet accompaniments like honey, chocolate, pears, or apricots, as well as savoury options such as meat or bread.
| Characteristics | Values |
|---|---|
| Place of origin | Southern France, specifically the village of Roquefort-sur-Soulzon |
| Type of milk used | Sheep's milk, specifically from the Lacaune breed |
| Cheese type | Blue cheese |
| Texture | Moist and crumbly |
| Flavor | Salty, tangy, sweet, sharp, spicy, peppery, earthy |
| Color | White with blue veins |
| Weight | 2.5-3kg per wheel |
| Thickness | 10 cm |
| Milk required | 4.5 liters to produce 1 kilogram of cheese |
| Pairings | Honey, candied nuts, poached or dried fruit, chocolate, pears, Muscat grapes, figs, walnuts, zesty apples, Sauternes, sweet white wine, cider, fruity red, barleywine |
| Production method | Milk is heated and poured into closed vats, then blended with a mixture of culture, penicillium roqueforti, and rennet. Once firm, the curd is milled and shaped, then left to drain in storage. A brine of salt is applied to prevent mold growth on the rind. The cheese is then pierced with steel needles to allow the blue veins to develop. It is then aged in the natural caves of Mont Combalou in Roquefort-sur-Soulzon |
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What You'll Learn
How is Roquefort cheese made?
Roquefort is a sheep's milk blue cheese from southern France. It is made from the milk of the Lacaune breed of sheep, although occasionally the Manech or Basco-Bearnaise breeds are used. The milk must be unpasteurised.
To make the cheese, the milk is heated to around 80-90°F and mixed with rennet and salt. The curds (milk solids) are then separated from the whey (liquid). The blue mould Penicillium roqueforti is added to the curds. This mould is native to the natural caves of Roquefort-sur-Soulzon and is thought to have been discovered when a shepherd left some cheese and bread in a cave. Traditionally, cheesemakers would leave bread in the caves for 6-8 weeks, allowing it to be consumed by the mould, and then dry the bread to produce a powder.
The curds are then placed in round moulds and turned several times to allow the whey to drain away. The cheese is then salted and pierced with needles to encourage marble veining. It is then aged for 3-9 months in the limestone Combalou Caves of Roquefort, where the humid and breezy atmosphere promotes the growth of the mould. During this time, cheesemakers may add salt and use needles to further encourage veining.
The final product is white to pale yellow, with blue to blue-green veins. It has a moist, crumbly texture and a sharp, tangy, salty flavour.
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Roquefort cheese history
Roquefort is a sheep milk blue cheese from southern France. It is one of the oldest known cheeses and is often considered one of the greatest cheeses of France. It is made from the milk of the Lacaune breed of sheep and is aged in the natural Combalou caves of Roquefort-sur-Soulzon.
The history of Roquefort cheese dates back to ancient times. In 79 AD, Pliny the Elder praised the cheeses of Lozère and Gévaudan and reported their popularity in ancient Rome. In 1737, Jean Astruc suggested that this was a reference to an early version of Roquefort. By the Middle Ages, Roquefort had become a recognised cheese. On 4 June 1411, Charles VI granted a monopoly for the ripening of the cheese to the people of Roquefort-sur-Soulzon, who had been making the cheese for centuries.
In the 19th century, Roquefort's production continued to increase. By 1820, Roquefort was producing 300 tonnes per year, and this figure steadily grew throughout the next century. In 1925, the cheese received France's first Appellation d'Origine Contrôlée, which defined regulations controlling its production and naming. In 1961, a landmark ruling decreed that only cheeses aged in the natural caves of Mont Combalou in Roquefort-sur-Soulzon could be called Roquefort, further protecting its name and production methods.
The distinctive mould that gives Roquefort its character, Penicillium roqueforti, is found in the soil of the local caves. Traditionally, cheesemakers extracted this mould by leaving bread in the caves for several weeks until it was consumed by the mould. Today, this mould can be grown in a laboratory, allowing for greater consistency.
Roquefort has a rich history and has been a beloved cheese for centuries. Its unique flavour and texture have made it a favourite among many, earning it the title of "the king of cheeses" or "the cheese of kings" in France.
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What does Roquefort cheese taste like?
Roquefort is a blue cheese made from sheep's milk that is aged for about three to five months in the natural, humid caves of Roquefort-sur-Soulzon in southern France. It has a creamy texture with a crumbly exterior that is slightly moist and edible. The white parts of the cheese are salty and a little sweet, with the blue veins providing a sharp tang. It is known for its distinct, pungent smell, even among other blue cheeses. The scent is described as earthy and smoky, with a salty punch.
The unique flavour of Roquefort is attributed to the use of Penicillium roqueforti mould, which is found in the soil of the local caves. This mould breaks down proteins, giving the cheese a creamy texture, and it also breaks down fats, resulting in tangy, peppery, and sharp flavours. The combination of sweet, salty, and peppery notes makes Roquefort a versatile cheese that can be paired with both sweet and savoury dishes.
When pairing Roquefort with sweet dishes, consider honey, candied nuts, poached or dried fruits, and dark chocolate. The bitterness and roasty flavours of dark chocolate, in particular, complement the cheese's aggressive sharpness. For a classic drink pairing, a Sauternes wine is recommended, but any sweet white wine or cider can also be enjoyed.
When serving Roquefort with savoury dishes, it can be crumbled over grilled meats or added to sauces to enhance their taste with its savoury notes. The cheese pairs well with fruits like pears and grapes, creating a delightful balance of sweet and salty flavours. A fruity red or bold barley wine can also be a good choice when enjoying Roquefort with savoury foods.
Overall, Roquefort cheese is known for its intense aroma and sharp, tangy taste, making it a distinctive and versatile cheese that can be enjoyed in a variety of dishes and pairings.
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How to serve Roquefort cheese
Roquefort is a French blue cheese made from fresh and unpasteurized sheep's milk. It is known for its distinct, pungent aroma and flavour, with a creamy, crumbly texture. The longer the cheese is aged, the more complex its flavour becomes.
When serving Roquefort, it is important to consider its strong flavour and aroma. Here are some ways to serve Roquefort cheese:
- With Sweet Foods: Roquefort's salty and sharp flavour is balanced by pairing it with sweet foods such as honey, candied nuts, dried fruits, or jams. A popular combination is to drizzle honey over the cheese or serve it with a side of fresh or dried fruits like figs, apricots, or pears.
- On Crackers or Bread: Serving Roquefort on crunchy wholemeal crackers or bread, especially a slightly salty dark bread, can help cut through the cheese's intensity. For an extra indulgent treat, spread some butter on the bread before adding the cheese.
- In a Salad: Roquefort can be crumbled over a salad, especially one made with strong-tasting greens like endives, radicchio, or castelfranco. A strong dressing with plenty of acid can help balance the richness of the cheese.
- With Meat: The cheese can be served with rich cured meats like prosciutto, jamon iberico, or mortadella. It also pairs well with steak, burgers, chicken wings, or salmon.
- With Wine: A classic pairing for Roquefort is Sauternes, a sweet white wine. Other sweet wines like Reisling, ice wine, port, or a sweet sherry like Pedro Ximénez also complement the cheese well. For those who prefer red wine, a fruity or bold barley wine can be a good choice when eating Roquefort with savoury foods.
- In Cooking: Roquefort can be melted into butter and cream to make a sauce for steak. It can also be added to a beet risotto or blended into a creamy blue cheese dressing for a salad.
When serving Roquefort, it is recommended to let it come to room temperature before enjoying it, as this will enhance its flavour and texture.
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Where is Roquefort cheese produced?
Roquefort cheese is produced in the small, southern French village of Roquefort-sur-Soulzon. The village is located in the Aveyron department of France and is known for its limestone cliffs and caves. The natural Combalou caves of Roquefort-sur-Soulzon are integral to the production of Roquefort cheese, as the cheese is required to be aged in these caves to be called Roquefort. The caves provide the ideal environment for the maturation of the cheese, with the right temperature and humidity levels.
The process of making Roquefort cheese begins with milk from the Lacaune breed of sheep, which is transformed into cheese through a series of steps, including heating the milk, adding rennet and salt, and allowing the mixture to rest. The curds are then cut into small pieces, and the whey is drained. The curds are then transferred into round molds, which are turned several times to allow the remaining whey to drain away.
The cheese is then salted and pierced with needles to allow oxygen to interact with the fungus spores, creating the characteristic blue marbling. Finally, the cheese is aged in the Combalou caves, where it ripens slowly for 2 to 3 weeks, or up to 9 months for full maturity. The caves provide the ideal environment for the development of the mould and the distinctive flavour of Roquefort cheese.
While similar cheeses are produced in other parts of France and the world, only those aged in the caves of Roquefort-sur-Soulzon can bear the name Roquefort. This protection is granted by the Appellation d'Origine Contrôlée (AOC) regulations, which ensure the quality and authenticity of the cheese. The production of Roquefort cheese has a long history in the region, dating back to ancient Rome, and it continues to be a popular and renowned cheese variety today.
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Frequently asked questions
Roquefort is a type of French blue cheese, specifically made from sheep’s milk in the limestone caves of Roquefort-sur-Soulzon.
Roquefort is a rich, creamy, salty cheese with tangy, peppery, and sharp flavours. It is often described as "gamey".
There are several Roquefort producers, including Roquefort Société, Papillon, Carles, Gabriel Coulet, Fromageries occitanes, Vernières and Le Vieux Berger. The largest-volume brand is Roquefort Société. However, it is a matter of personal preference as to which is the "best".
