Andy Montoya
Roquefort and blue cheese are similar in many ways, but there are some key differences. Both are made using Penicillium Roqueforti, but the mould in Gorgonzola is induced, whereas Roquefort's mould is produced naturally in the caves of Roquefort-sur-Soulzon. Roquefort is a semi-hard cheese with a moist, creamy and crumbly texture, whereas blue cheese encompasses a range of textures, from dry to creamy. Blue cheese is a general term, and there are many types, including Roquefort, which is made from sheep's milk in southern France and has a distinctive fragrance and flavour.
Explore related products
What You'll Learn
- Roquefort is a type of blue cheese, made from sheep's milk
- Blue cheese is not just one product, there are different types
- Gorgonzola and Roquefort are two varieties, produced in Italy and France
- Blue mould in Gorgonzola is induced, whereas Roquefort's is natural
- Blue cheese has been used to treat wounds and inhibit chlamydia
Roquefort is a type of blue cheese, made from sheep's milk
Roquefort is a type of blue cheese made from sheep's milk. Specifically, it is made from the milk of the Lacaune breed of sheep. The cheese is produced in the south of France and has been granted the PDO (protected designation of origin) status by the EU, meaning that only cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name "Roquefort".
Roquefort is a semi-hard cheese with a moist and creamy but crumbly texture. It often has no rind, or a thin, soft, and slightly salty rind that is still edible. The cheese is white, with veins of blue or blue-green mold. The longer the cheese is aged, the more the mold develops, and the darker the cheese becomes. In terms of flavor, Roquefort is tangy, savory, salty, and sharp, with nutty and earthy notes, as well as subtle sweetness and hints of caramel.
The process of making Roquefort cheese is carefully regulated. The milk must be delivered at least 20 days after lambing, and the diet of the sheep must consist of local area fodder or grass for at least 75% of their feed. The milk must be fresh and unpasteurized, and it cannot be heated over 93°F. Once the rennet is added to the milk, the curds are separated from the whey and placed in molds with Penicillium Roqueforti, a fungus found in the soil of the Roquefort-sur-Soulzon caves. The cheese is then left to age in the caves for at least five months, and the brine salting process also takes place there.
Roquefort is often called the "king of cheeses" or the "cheese of kings" due to its distinctive flavor and reputation. It is France's second-most-popular cheese, and it is used in a variety of recipes in the regional cuisine of Aveyron, including meat sauces, savory tarts, quiches, pies, and fillings.
Feta vs Blue: Which Cheese is Healthier?
You may want to see also
Blue cheese is not just one product, there are different types
Blue cheese is not just one product, there are many different types. While they may seem similar, each variety is distinct and special in its own right. For example, Gorgonzola isn't Cabrales, and neither is Stilton. Cheese connoisseurs have been debating for years which variety is superior, and it seems that Roquefort, the French "King of Cheese", is currently leading the way.
Roquefort is a semi-hard, crumbly cheese with a moist and creamy texture. It is often rindless, but when a rind is present, it is thin, soft, and edible, albeit slightly saltier than the interior. The exterior of the cheese is ivory-white, with dark veins of blue-green mould. The longer Roquefort is aged, the more the mould develops, and the more veins appear. In terms of flavour, Roquefort is savoury and salty, with a sharp, acidic tang. As the initial bite and zing subside, characteristic nutty and earthy notes emerge, along with subtle hints of sweetness and caramel.
Gorgonzola is another famous blue cheese, produced in Italy. It is known for its pungent aroma, which arises from the addition of 'penicillium' mould spores. The stronger-flavoured natural variety is aged in ripening cells for at least 80 days, and in the case of Gorgonzola 'reserve', up to 120 days.
Stilton is another popular variety of blue cheese. It is described as rich and chocolaty, with bitter notes. It is also considered an everyday, versatile eating cheese.
Blue Vein Cheese: A Low-FODMAP Superfood?
You may want to see also
Gorgonzola and Roquefort are two varieties, produced in Italy and France
Gorgonzola and Roquefort are two varieties of blue cheese, produced in Italy and France, respectively. They are distinct and special in their own right, with their unique characteristics and production methods.
Roquefort is a famous blue cheese from southern France, made from sheep's milk. It is known for its strong, tangy flavour and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mould Penicillium roqueforti. The exterior of the cheese is edible and slightly salty. In France, Roquefort is often called the "'king of cheeses' or the "cheese of kings". It has a high content of free glutamate, with 1,280 mg per 100 g of cheese.
Gorgonzola, on the other hand, is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It is rich and creamy, with a sharp, piquant flavour that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged. It is one of the most well-known Italian blue cheeses, along with mascarpone.
The production of both cheeses is governed by specific regulations and standards. For instance, the EU has granted Roquefort PDO (Protected Designation of Origin) status, which means that only cheeses aged in the natural caves of Mont Combalou in Roquefort-sur-Soulzon may bear the name "Roquefort". Similarly, Gorgonzola has a protected status that dictates it can only be produced in a certain manner and location.
Both cheeses have a rich history and are widely enjoyed, with Roquefort being France's second-most popular cheese, and Gorgonzola being one of the oldest blue-veined cheeses in the world.
Blue Cheese's Umami: A Complex, Savory Taste Sensation
You may want to see also
Explore related products
Blue mould in Gorgonzola is induced, whereas Roquefort's is natural
Gorgonzola and Roquefort are two cheese varieties produced respectively in Italy and France. They are both blue cheeses, with the same blue veins and intense aroma. However, the blue mould in Gorgonzola is induced, whereas Roquefort's is natural.
Gorgonzola mould is induced by the addition of 'Penicillium' mould spores, which create the typical greenish veins and give the cheese its pungent aroma. On the other hand, Roquefort produces its noble mould naturally, due to the action of the penicillium existing in the Combalou caves. The Penicillium roqueforti used in the production of Roquefort must be produced in France from the natural caves of Roquefort-sur-Soulzon. The salting process must also be performed using dry salt.
The formation of mould in milk can come from two different sources. In the case of Gorgonzola, the mould is induced, while in Roquefort, the mould is produced naturally. The stronger-flavoured natural Gorgonzola is left to age in ripening cells for at least 80 days and, in the case of Gorgonzola 'reserve', as long as 120 days. Meanwhile, Roquefort is left to age in the cave system at the foot of Mount Combalou for at least 90 days. Here, humidity and temperature remain constant, and each producer has their allotted ripening area. The brine salting process also takes place in the caves.
Roquefort is made from the milk of the Lacaune breed of sheep. The milk must be whole, unpasteurised, unfiltered, and not heated over 93°F. The diet of the sheep must consist of local area fodder or grass for at least 75%. Once the curds are separated from the whey, they are placed in moulds coming from natural surroundings, and Penicillium roqueforti is introduced. The cheese is left to age in the Combalou caves for at least five months, where the atmosphere must ensure the growth of the mould at the correct pace.
The Surprising Visual Guide to an Ounce of Blue Cheese
You may want to see also
Blue cheese has been used to treat wounds and inhibit chlamydia
Roquefort is a type of blue cheese made from sheep's milk in southern France. It is white, tangy, creamy, and crumbly, with veins of blue mold. The mold is a type of fungus called Penicillium roqueforti, which was initially found in the soil of the Combalou caves in Roquefort-sur-Soulzon, where the cheese is aged.
Roquefort is often referred to as the "king of cheeses" or the "cheese of kings" and has a protected designation of origin, meaning that only cheeses aged in these specific caves can bear the name Roquefort. The process of making the cheese is highly regulated, and it has a distinct flavor and texture that has made it one of the most famous blue cheeses in the world.
Blue cheese, in general, is known for its health benefits due to its nutrient-dense composition. It is particularly high in calcium and contains vitamins, minerals, and natural compounds that support immune system functioning. Additionally, blue cheese is a source of beneficial bacteria cultures, which give it its distinctive blue spots and veins. These cultures are non-toxic and safe for human consumption, and they provide anti-inflammatory benefits.
In fact, blue cheese, specifically Roquefort cheese, has been studied for its potential medicinal properties. A 2012 study confirmed the presence of anti-inflammatory compounds in Roquefort cheese, which may explain why shepherds in country districts historically used this cheese to treat wounds and prevent gangrene. Additionally, a 2013 study found that proteins from Roquefort cheese can inhibit the propagation of Chlamydia pneumoniae and the migration of leukocytes induced by lipopolysaccharide (LPS). This discovery could have implications for the treatment of Chlamydia infections and the understanding of low cardiovascular mortality rates in France, where the consumption of fungal-fermented cheeses is the highest in the world.
The Intriguing Truth About Crumbled Blue Cheese Pasteurization
You may want to see also
Frequently asked questions
Roquefort is a type of blue cheese, but not all blue cheese is Roquefort. Blue cheese is a category of cheese that includes many different types, such as Gorgonzola, Stilton, and Roquefort. Roquefort is a French blue cheese made from sheep's milk and gets its blue veins from the Penicillium Roqueforti fungus found in the soil of Roquefort-sur-Soulzon caves.
Roquefort has a sharp, acidic tang that tends to draw out more complex undertones. Once you get past the initial bite, you'll start noticing the characteristic nutty and earthy notes of sheep milk cheese, along with subtle sweetness and a hint of caramel.
Roquefort is made from the milk of the Lacaune breed of sheep. The milk must be whole, unpasteurized, unfiltered, and not heated over 93°F. The diet of the sheep must consist of local area fodder or grass for at least 75% of their feed. The cheese is then aged in the natural Combalou caves of Roquefort-sur-Soulzon for at least five months, where the constant humidity and temperature ensure the growth of the mold.
