The Milk Behind Roquefort Cheese's Unique Flavor

Roquefort is a French blue cheese made from raw sheep's milk. It is one of the oldest known cheeses, reportedly a favourite of Charlemagne, and is often considered one of the greatest cheeses of France. In this paragraph, we will explore the milk used to make Roquefort cheese.

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Roquefort is made from raw sheep's milk

The cheese is made from the milk of Lacaune sheep, which are fed on grass, fodder and cereals. In the winter, grazing is compulsory. The milk is not pasteurised, and the cheese is matured in huge limestone caves in the region of Aveyron, near Toulouse in southern France. The cool and humid atmosphere in these caves promotes the growth of the mould Penicillium roqueforti. The cheese has a moist, crumbly texture, and a sharp, tangy, salty flavour. If heated gently, Roquefort will melt, but high heat can cause it to separate.

It is a blue cheese

Roquefort is a blue cheese made from raw sheep's milk. It is one of the oldest known cheeses, dating back to the 15th century, and is often considered one of the greatest cheeses of France. It is characterised by its blue marbling, produced by the Penicillium roqueforti fungus, a type of mould that is added to the milk early in the cheesemaking process. The cheese has a moist, crumbly texture and a sharp, tangy, salty flavour. Its colour is white to pale yellow, and it is marbled with blue to blue-green mould that gives it its distinctive look and flavour.

The name Roquefort is protected by French law, and the cheese is widely imitated throughout the world. True Roquefort is noted for its sharp, tangy, salty flavour and its rich, creamy texture. It is made in southern France, and all authentic Roqueforts undergo final ageing in the limestone caves of Roquefort near Toulouse, where the cool and humid atmosphere promotes the growth of the mould. The milk of the Lacaune sheep also plays a large role in the outcome of flavours.

Roquefort is one of the oldest known cheeses

The cheese is named after the limestone caves of Roquefort near Toulouse in southern France, where it is aged. The cool and humid atmosphere of the caves promotes the growth of the mould *Penicillium roqueforti*, which gives Roquefort its signature blue marbling. The method of manufacture is broadly similar to that of Stilton, except that the milk is not pasteurised.

Roquefort has a moist, crumbly texture and a sharp, tangy, salty flavour with buttery, caramelly, and smoky notes. It is considered the 'King of Cheeses' and is a favourite among kings and popes, with the emperor Charlemagne said to have been particularly fond of it.

Today, some authentic Roqueforts are made in Corsica, but all still undergo final ageing in the limestone caves of Roquefort, where the unique characteristics of the cheese are imparted.

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It is matured in huge limestone caves

Roquefort cheese is made from raw sheep's milk and is matured in huge limestone caves in the region of Aveyron, near Toulouse in southern France. The caves provide the ideal cool and humid conditions for the growth of the mould *Penicillium roqueforti*, which is added to the milk early in the cheesemaking process and gives Roquefort its distinctive blue marbling. The cheese is aged for several weeks or months, during which time it develops its characteristic sharp, tangy, salty flavour and creamy texture. The unique characteristics of Roquefort are largely imparted from ageing in these caves, although the milk of the Lacaune sheep also plays a large role in the outcome of flavours. The method of manufacture is broadly similar to that of Stilton, except that the milk is not pasteurized.

The origins of Roquefort can be traced back to the fifteenth century, and it 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'). Today, some authentic Roqueforts are made in Corsica, but all still undergo final ageing in the limestone caves of Roquefort. The designation 'Roquefort' is protected by French law, and the cheese is widely imitated throughout the world. Its name is used rather indiscriminately on processed cheeses and salad dressings, but true Roquefort is noted for its distinctive flavour and texture.

The milk is not pasteurised

Roquefort cheese is made from raw sheep's milk. The milk is not pasteurised. Instead, it is fed on grass, fodder and cereals, except for the winter period, when grazing is compulsory. The cheese is then matured in huge limestone caves in the region of Aveyron, France. The cool and humid atmosphere promotes the growth of the mould *Penicillium roqueforti*, which gives the cheese its characteristic blue marbling.

The method of manufacture is broadly similar to that of Stilton, except that the milk is not pasteurised. The strain of *P. roqueforti* may also be unique to the region, but the differences in flavour between Roquefort and Stilton arise mainly from the higher content of short-chain fatty acids associated with sheep's milk.

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