Kamil Perry
Roquefort is a French blue cheese made from sheep's milk. It is aged in the natural Combalou caves of Roquefort-sur-Soulzon in southern France, which gives it its distinctive flavour and texture. Roquefort is white, tangy, creamy and slightly moist, with veins of blue mould. It is one of the oldest known cheeses and is widely imitated throughout the world.
| Characteristics | Values |
|---|---|
| Type of milk | Sheep/Ewe |
| Colour | White |
| Texture | Creamy |
| Flavour | Tangy, salty, sharp |
| Rind | No |
| Exterior | Edible, slightly salty |
| Weight | 2.5-3kg |
| Thickness | 10cm |
| Country of origin | France |
| Region | Roquefort-sur-Soulzon |
| Cave location | Combalou caves of Roquefort-sur-Soulzon/near Toulouse |
| Cave type | Limestone |
| Ageing time | 3-5 months |
| Status | Protected designation of origin (PDO) |
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What You'll Learn
Roquefort is a blue cheese made from sheep's milk
Roquefort is one of the oldest known cheeses. It was reportedly the favourite cheese of the emperor Charlemagne, and in France, it is called le fromage des rois et des papes, which translates to 'the cheese of kings and popes'. It is widely imitated throughout the world, and its name is used rather indiscriminately on processed cheeses and salad dressings. True Roquefort is noted for its sharp, tangy, salty flavour and its rich, creamy texture. It is often dubbed the 'King of Cheeses' in France.
The cheese is aged in natural limestone caves, a unique environment that fosters the growth of Penicillium roqueforti, the mould responsible for the cheese's distinctive blue veins. The cheese is carefully monitored and turned by hand to ensure a consistent distribution of flavours throughout the ageing process, resulting in the unique taste and texture of Roquefort.
Roquefort is a protected designation of origin (PDO) cheese. While similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication.
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It originates from the Roquefort-sur-Soulzon region in France
Roquefort is a blue cheese made from sheep's milk, or ewe's milk, that originates from the Roquefort-sur-Soulzon region in France. It is one of the oldest known cheeses and was reportedly the favourite cheese of Charlemagne. Roquefort is white, tangy, creamy and slightly moist, with veins of blue mould. It has a characteristic fragrance and flavour with a taste of butyric acid. The blue veins provide a sharp tang.
The cheese is aged in the natural Combalou caves of Roquefort-sur-Soulzon, which are made of limestone. The cool and humid atmosphere promotes the growth of the mould *Penicillium roqueforti*. The cheese is carefully monitored and turned by hand to ensure a consistent distribution of flavours throughout the ageing process, which lasts three to five months.
Roquefort is widely imitated throughout the world, and its name is used on processed cheeses and salad dressings. However, only cheeses aged in the Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication and has a protected designation of origin.
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It is aged in natural limestone caves
Roquefort is a blue cheese made from sheep's milk. It is aged in the natural Combalou caves of Roquefort-sur-Soulzon in southern France. Roquefort is white, tangy, creamy and slightly moist, with veins of blue mould. It has a characteristic fragrance and flavour with a taste of butyric acid. The blue veins provide a sharp tang.
The cheese is aged in natural limestone caves, a unique environment that fosters the growth of Penicillium roqueforti, the mould responsible for the cheese's distinctive blue veins. The cool and humid atmosphere of the caves promotes the growth of the mould. The cheese is carefully monitored and turned by hand to ensure a consistent distribution of flavours throughout the ageing process, resulting in the unique taste and texture of Roquefort.
The final ageing process in the limestone caves takes between three and five months. The cheese is turned by hand to ensure a consistent distribution of flavours. This results in the unique taste and texture of Roquefort.
Roquefort is widely imitated throughout the world, and its name is used rather indiscriminately on processed cheeses and salad dressings. However, true Roquefort is noted for its sharp, tangy, salty flavour and its rich, creamy texture.
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Roquefort has a rich, tangy taste and creamy texture
Roquefort is a blue cheese made from sheep's milk. It has a rich, tangy taste and a creamy texture. It is white, slightly moist and has veins of blue mould. It has a characteristic fragrance and flavour with a taste of butyric acid; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty.
Roquefort is aged in natural limestone caves, a unique environment that fosters the growth of Penicillium roqueforti, the mould responsible for the cheese's distinctive blue veins. The cheese is carefully monitored and turned by hand to ensure a consistent distribution of flavours throughout the ageing process, resulting in the unique taste and texture of Roquefort.
Roquefort is one of the oldest known cheeses. It was reportedly the favourite cheese of the emperor Charlemagne, and in France it is called le fromage des rois et des papes (“the cheese of kings and popes”). It is widely imitated throughout the world, and its name is used rather indiscriminately on processed cheeses and salad dressings. True Roquefort is noted for its sharp, tangy, salty flavour and its rich, creamy texture.
Roquefort is often dubbed the 'King of Cheeses' in France, although other cheeses also vie for this title. It is of almost spreadable consistency and is fantastic in quiches, while its mild flavour works well in salads such as a balsamic-glazed beetroot antipasto.
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It is one of the oldest known cheeses
Roquefort is a blue cheese made from sheep's milk. It is one of the oldest known cheeses, dating back to at least the time of Charlemagne, who was said to be a fan. It is widely imitated throughout the world, and its name is used on processed cheeses and salad dressings. However, true Roquefort is protected by French law and EU law, which dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name. The cheese is aged for three to five months in these local limestone caves, which have a cool and humid atmosphere that promotes the growth of the mould *Penicillium roqueforti*. This mould is responsible for the distinctive blue veins that run through the cheese. The cheese is carefully monitored and turned by hand to ensure a consistent distribution of flavours throughout the ageing process, resulting in its unique taste and texture.
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Frequently asked questions
Roquefort is made from sheep's milk, or ewe's milk.
Roquefort is a blue cheese, with blue-green veins running through it.
Roquefort is made in the Roquefort-sur-Soulzon region in southern France.
Roquefort has a rich, tangy, salty flavour and a creamy texture.
