Patrick Oconnell
Roquefort cheese is a raw sheep's milk blue cheese made in southern France. The cheese is aged in the natural Combalou caves of Roquefort-sur-Soulzon, near Toulouse. The cheese is white to pale yellow, with blue to blue-green veins of mould. It has a moist, crumbly texture and a sharp, tangy, salty flavour.
| Characteristics | Values |
|---|---|
| Country | France |
| Region | Southern France |
| Village | Roquefort |
| Village location | Near Toulouse |
| Cheese type | Sheep's milk blue cheese |
| Colour | White to pale yellow |
| Texture | Moist and crumbly |
| Flavour | Tangy, salty, buttery, caramelly, smoky |
| Rind | None |
| Weight | 2.5-3kg |
| Thickness | 10cm |
| Fungus | Penicillium roqueforti |
| Cave location | Roquefort-sur-Soulzon |
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What You'll Learn
- Roquefort cheese is made in southern France, specifically in the village of Roquefort-sur-Soulzon
- It is made from the milk of sheep, specifically the Lacaune breed
- It is a blue cheese, with its signature blue marbling produced by the Penicillium roqueforti fungus
- It has a moist, crumbly texture and a sharp, tangy, salty flavour
- It is aged in the natural Combalou caves of Roquefort-sur-Soulzon
Roquefort cheese is made in southern France, specifically in the village of Roquefort-sur-Soulzon
The production and naming of Roquefort cheese are protected by French regulations, which dictate that only cheeses aged in the natural caves of Mont Combalou in Roquefort-sur-Soulzon can bear the name. This protection was first granted in 1925 with the Appellation d'Origine Contrôlée (AOC) regulations, and was reinforced in 1961 by a ruling from the Tribunal de Grande Instance at Millau.
Roquefort cheese is a raw sheep's milk blue cheese, known for its white to pale yellow colour and blue to blue-green veins of mould. It has a moist, crumbly texture and a sharp, tangy, salty flavour. The exterior of the cheese is edible and slightly salty, with a characteristic fragrance and flavour of butyric acid. A typical wheel of Roquefort weighs between 2.5 and 3kg and is about 10cm thick.
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It is made from the milk of sheep, specifically the Lacaune breed
Roquefort cheese is made from the milk of sheep, specifically the Lacaune breed. It is a raw sheep's milk blue cheese, with a white to pale yellow colour and blue to blue-green veins of mould. The cheese is moist and crumbly, with a sharp, tangy, salty flavour. It is made in southern France, near Toulouse, and is aged in the natural Combalou caves of Roquefort-sur-Soulzon. The cheese takes on the appearance of the limestone cliff sides in which it is aged. The flavour of Roquefort cheese is influenced by the grass and other plant life that grows in the region, which is eaten by the sheep.
The Lacaune breed of sheep is native to the Lacaune region in the south of France. The breed is known for its high milk yield and is also raised for meat. The milk from the Lacaune sheep is used to make a variety of cheeses, including Roquefort, as well as other dairy products. The breed is well-adapted to the local environment and is an important part of the local economy.
The use of sheep's milk, specifically from the Lacaune breed, is an important factor in the unique flavour and texture of Roquefort cheese. The milk has a higher fat content than cow's or goat's milk, which contributes to the creamy, moist texture of the cheese. The flavour of the milk is also influenced by the diet of the sheep, which includes the grass and plants that grow in the region.
In addition to the milk, the process of ageing the cheese in the natural caves of Mont Combalou also contributes to the distinctive flavour and appearance of Roquefort. The caves provide a unique environment for the cheese to ripen, with a consistent temperature and humidity level. The mould that grows in the caves also contributes to the blue veins and sharp tang of the cheese.
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It is a blue cheese, with its signature blue marbling produced by the Penicillium roqueforti fungus
Roquefort cheese is a raw sheep's milk blue cheese made in southern France. Its signature blue marbling is produced by the Penicillium roqueforti fungus, a type of mould that is added to the milk early in the cheesemaking process. The fungus gives the cheese its characteristic look and flavour. Roquefort is white to pale yellow, with blue to blue-green veins of mould. It has a moist, crumbly texture and a sharp, tangy, salty flavour. The cheese has a characteristic fragrance with notes of butyric acid and a taste of butter, caramel and smoke.
The cheese is aged in the natural Combalou caves of Roquefort-sur-Soulzon, near Toulouse. The unique characteristics of Roquefort are largely imparted from ageing in these caves, which are visually reminiscent of the limestone cliffs in the region. The milk of the Lacaune sheep, which graze on the grass and plant life in the area, also plays a large role in the outcome of the cheese's flavours.
In 1925, Roquefort was the recipient of France's first Appellation d'Origine Contrôlée, which defined regulations controlling its production and naming. In 1961, the Tribunal de Grande Instance at Millau decreed that only those cheeses aged in the natural caves of Mont Combalou in Roquefort-sur-Soulzon were permitted to bear the name Roquefort. EU law also dictates that only cheeses aged in these caves may be called Roquefort, as it is a recognised geographical indication with a protected designation of origin.
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It has a moist, crumbly texture and a sharp, tangy, salty flavour
Roquefort cheese is made in the south of France, specifically in the natural Combalou caves of Roquefort-sur-Soulzon. It is a sheep's milk blue cheese with a white to pale yellow colour, marbled with blue to blue-green mould. It has a moist, crumbly texture and a sharp, tangy, salty flavour. Its aroma features buttery, caramelly and smoky notes.
The cheese is aged in the natural caves near Toulouse, which gives it its characteristic fragrance and flavour. The milk of the Lacaune sheep also plays a large role in the outcome of the flavour. The sheep graze on the grass and plant life that grows in the region around the village of Roquefort, which strongly influences the flavour of the cheese.
Roquefort cheese is white, tangy, creamy and slightly moist, with veins of blue mould. The exterior is edible and slightly salty. A typical wheel weighs between 2.5 and 3kg and is about 10cm thick.
If heated gently, Roquefort will melt, but high heat can cause it to separate.
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It is aged in the natural Combalou caves of Roquefort-sur-Soulzon
Roquefort cheese is a raw sheep's milk blue cheese made in southern France. Its signature blue marbling is produced by the Penicillium roqueforti fungus, a type of mould that is added to the milk early in the cheesemaking process. The cheese is white to pale yellow, and it is marbled with the blue to blue-green mould that gives it its characteristic look and flavour.
The region around the village of Roquefort, in southern France near Toulouse, is known for its limestone cliffs and caves. The grass and other plant life that grows there is eaten by the sheep that graze on it, strongly influencing the flavour of Roquefort cheese. The cheese is aged in the natural Combalou caves of Roquefort-sur-Soulzon. This is because, in 1925, the cheese was the recipient of France's first Appellation d'Origine Contrôlée when regulations controlling its production and naming were first defined. In 1961, the Tribunal de Grande Instance at Millau decreed that, although the method for the manufacture of the cheese could be followed across the south of France, only those cheeses whose ripening occurred in the natural caves of Mont Combalou in Roquefort-sur-Soulzon were permitted to bear the name Roquefort. This is because 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, and has a protected designation of origin.
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Frequently asked questions
Roquefort cheese is made in southern France.
Roquefort cheese is made from sheep's milk.
Roquefort cheese is white to pale yellow, with blue to blue-green veins of mould.
Roquefort cheese has a sharp, tangy, salty flavour.
