The Distinct Flavor Of Roquefort Cheese

Roquefort is a classic French blue cheese made from sheep's milk. It is known for its tangy, creamy and slightly moist texture, with a salty exterior. The cheese is aged in the natural Combalou caves of Roquefort-sur-Soulzon in southern France, where the cool and humid atmosphere promotes the growth of the mould Penicillium roqueforti, which gives Roquefort its distinctive character. The name Roquefort is protected by French law, and only cheeses aged in these specific caves may bear the name.

Roquefort's origins

Roquefort is a sheep's milk blue cheese from southern France. It is white, tangy, creamy, and slightly moist, with veins of blue mould. It has no rind, and its exterior is edible and slightly salty.

According to legend, a young shepherd discovered Roquefort cheese when he abandoned his lunch of bread and ewes' milk cheese in a cave after seeing a beautiful girl in the distance. When he returned several months later, the mould (Penicillium roqueforti) had transformed his plain cheese into Roquefort.

While this story is almost certainly a myth, a recent genetic study has proven that Penicillium roqueforti did not originate from the regional caves in Roquefort-sur-Soulzon, or from spoiled bread. However, the legend dates back to at least the 19th century, and Roquefort itself has been around for over 1,000 years. The first historical evidence for its production dates back to 1411, when it gained legal protection from King Charles VI of France.

In 1925, Roquefort was granted France's first Appellation d'Origine Contrôlée (AOC) status, and regulations controlling its production and naming were first defined. In 1961, a landmark ruling decreed that only those cheeses aged in the natural caves of Mont Combalou in Roquefort-sur-Soulzon were permitted to bear the name Roquefort.

Roquefort is made from the milk of the Lacaune breed of sheep, which graze on pastures in Occitanie. The milk is heated and poured into closed vats, then blended with a mixture of culture, penicillium roqueforti, and rennet. This mixture curdles the milk, and the yeast triggers the fostering of blue mould from the centre of the cheese. Once firm, the curd is milled and shaped by moulds that are left to drain in storage. A brine of salt is then applied by hand, preventing excessive mould growth on the rind. The cheese is then pierced with steel needles, allowing the blue veins to develop and breathe.

How it's made

Roquefort is a sheep's milk blue cheese from southern France. It is white, tangy, creamy, slightly moist, and crumbly, with veins of blue mould. Its flavour is sharp and tangy, with buttery, caramelly, and smoky notes.

Roquefort is made from the milk of the Lacaune breed of sheep, which graze on pastures in Occitanie. The milk is collected and delivered fresh and unpasteurised to creameries. It is then heated to around 80 to 90°F and poured into closed vats, where it is blended with a mixture of culture, penicillium roqueforti, and rennet. This mixture curdles the milk, and the yeast triggers the fostering of blue mould from the centre of the cheese. Once firm, the curd is milled and shaped by moulds that are left to drain in storage.

A generous brine of salt is then applied by hand to prevent excessive mould growth on the rind. The brined cheese is then pierced with steel needles, allowing the blue veins to develop and breathe. The cheese is then aged in the natural Combalou caves of Roquefort-sur-Soulzon, where it absorbs filtered moisture and flavours. After 20 days, the cheese is wrapped in foil to slow the development of the mould, allowing the texture to soften and giving Roquefort its creamy consistency. After 3 months of ripening, the foil is removed, and the cheese is sent out to shops.

The mould that gives Roquefort its distinctive character is found in the soil of the local caves. Traditionally, cheesemakers would extract it by leaving bread in the caves for 6 to 8 weeks until it was consumed by the mould. The interior of the bread would then be dried and turned into a powder. Nowadays, the mould can be grown in a laboratory, which allows for greater consistency.

What it tastes like

The flavour of Roquefort cheese is complex and intense, with a unique profile that is both saline and tangy, creamy and earthy. The cheese is made from the raw milk of a specific breed of sheep called Lacaune, which graze in the limestone-rich pastures of the region. This terroir gives Roquefort its characteristic taste.

Upon taking your first bite, you'll experience a sharp and salty kick that melts into a luscious creaminess as the cheese coats your palate. The blue veins running through the cheese add a subtle zest and a slightly spicy edge. The flavours are, however, generally well-balanced and manageable, making Roquefort an exceptional cheese for pairing or enjoying on its own.

Roquefort is often paired with honey and zesty apples, or crusty bread, fruits, and sweet wines. Its salty profile also sits in perfect tune with meat. The cheese is also used in pasta dishes, quiches, and as a filling for pies and tarts.

How to store it

Roquefort is a classic blue mould cheese made from sheep's milk. It is white, tangy, creamy, and slightly moist, with blue veins of mould running through it. It is traditionally aged in the natural Combalou caves of Roquefort-sur-Soulzon in the south of France.

How to Store Roquefort Cheese

To ensure the longevity and flavour of Roquefort cheese, it is crucial to store it correctly. Here are some detailed instructions on how to store Roquefort cheese:

• After purchasing, keep Roquefort cheese refrigerated at all times.
• If the cheese has been opened, wrap the original packaging tightly in plastic wrap or aluminium foil. For even better protection, wrap the cheese first in wax or parchment paper and then cover it with plastic wrap before returning it to the refrigerator.
• Properly stored, a wedge of Roquefort cheese will last for 3 to 4 weeks in the refrigerator.
• If you notice any mould on the cheese, cut away at least 1 inch around and below the mouldy area (do not touch the mould with the knife) and re-cover the cheese in fresh wrap.
• To extend the shelf life of Roquefort cheese, you can freeze it. Cut the cheese into portions no larger than 1/2 pound each, and wrap them tightly in heavy-duty aluminium foil or plastic freezer wrap, or place them inside a heavy-duty freezer bag.
• Frozen Roquefort cheese will maintain its best quality for about 6 months but will remain safe to consume beyond that.
• After defrosting a wedge of Roquefort cheese in the fridge, it can be kept for an additional 3 to 4 days. If the cheese was thawed in the microwave or in cold water, it should be consumed immediately.
• Keep in mind that freezing may alter the texture and flavour of the cheese, making it crumbly and less flavourful. Therefore, frozen Roquefort cheese is best suited for cooked dishes, such as sauces, soups, and casseroles.

What to pair it with

What to pair Roquefort with

Roquefort is a versatile cheese that can be paired with a variety of foods and drinks. Here are some ideas to enhance your Roquefort experience:

Fruits and Nuts

Roquefort goes well with fruits such as apples, pears, and figs. The salty profile of the cheese complements the sweetness of the fruit. Dried fruits are also an option, especially when paired with nuts like almonds, walnuts, and hazelnuts. For a special touch, try serving Roquefort with a cranberry and dried cherry sauce.

Bread and Crackers

A fresh baguette or crackers can be the perfect base for Roquefort. The crisp texture provides a nice contrast to the creamy cheese, and the neutrality of the bread or cracker allows the complex flavours of the cheese to shine through.

Meat

Roquefort's salty and tangy flavour makes it a perfect match for meat. It can be used in meat sauces, savoury tarts, quiches, pies, and fillings.

Honey

The salty, tangy flavour of Roquefort is beautifully complemented by the sweetness of honey. This combination creates a delightful salty-sweet contrast that is sure to tantalise your taste buds.

Drinks

When it comes to drinks, Roquefort offers a range of pairing options:

• Wine: Roquefort and Sauternes is a classic pairing, as the rich, honeyed, fruity flavours of Sauternes combine harmoniously with the salty, tangy notes of the cheese. Other sweet wines like Riesling, Barsac, Saussignac, Loupiac, Monbazillac, and ice wines are also excellent choices. For a younger, slightly creamier Roquefort, a Rosé or Sauvignon Blanc with good fruit flavours and acidity will do the trick.
• Beer: Rich malty beers such as nut brown ale, imperial stout, and porter are ideal companions for Roquefort. The nut and caramel flavours of these beers enhance the cheese's complexity. For a younger, creamier Roquefort, an IPA can cut through the richness with its bitter hoppy notes.
• Whiskey: If you're a whiskey enthusiast, consider pairing Roquefort with peaty Scotch or peaty Islay whiskies. The smoky flavours of the whiskey create an intriguing contrast with the salty, tangy cheese. Aged bourbon is another option, as its rich, caramelised wood flavours complement the cheese's complexity.

Remember, when pairing Roquefort with drinks, the key is to achieve a balance of flavours. The cheese shouldn't overpower the drink, nor should the drink bury the delicate flavours of the cheese.

Frequently asked questions