Roquefort is a delectable ewe’s-milk blue cheese from the South of France, and is one of the most famous of all French cheeses. In accordance with the European law, only those cheeses aged in the natural Cambalou caves of Roquefort-sur-Soulzon have a right to be named “Roquefort”, this is why when you buy this cheese you can be absolutely sure in its authenticity and the highest quality.
Legend states that Roquefort was first discovered by a young shepherd, who left a piece of fresh ewes’ milk cheese in a cave. When he returned a few months later, the cave mold had transformed his plain cheese into wonderful Roquefort. True or not, but in France, Roquefort was honoured with a royal patent already in the thirteenth century. In the medieval times, this pungent blue cheese was believed to have aphrodisiac qualities, the fact which even was noted by the world’s famous lover – Casanova.
Roquefort is always made from fresh, unpasteurized milk of the Lacaune breed of sheep and has a white, crumbly and slightly moist texture with veins of blue mold (Penicillium roqueforti). Roquefort has no rind. An average head of this cheese is about 5 pounds, which requires 4-5 times the amount of fresh milk (about 13 litres!) in order to produce one head. After 4 to 9 months of aging, all vitamins and enzymes of the milk remain intact in Roquefort – it is very high in fat, protein, fat-soluble vitamins, and minerals, especially calcium. Its odour is strong and has a notable hint of butyric acid, the taste is rich and smooth with a sharp, astringent tang. The overall flavour sensation begins slightly mild, then turns into sweet and smoky, and fades to a prominent salty finish. The cheese fully exhibits its rich flavour if combined with red wine from Burgundy.
More information about Roquefort in English can be found at:
French Cheese Guide
Recipes with Roquefort