Roquefort

Region Milk Type Auvergne, Midi Pyrenees Ewe / Sheep Blue mould Fat Grade Affinage 52% AOC 4 to 9 months

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About Roquefort: First evidence of Roquefort was discovered in 79 A.D. when Pliny the Elder mentionned its rich aroma. It was the favorite cheese of Charlemagne. Roquefort is made exclusively from the milk of the red Lacaune ewes that graze on the huge plateau of Rouergue, Causses in the Aveyron. A genuine Roquefort has a red sheep on the label.

In 1411 King Charles VI gave rights to the ageing of Roquefort to only one village: Roquefort-sur-Soulzon. Nowadays, Roquefort cheeses still mature naturally in the same caves of this village for a minimum of 4 months. As of 2003, there are seven Roquefort producers. The largest is "Roquefort Société". "Roquefort Papillon" is also a well-known brand. The five other producers are "Carles", "Fromageries occitannes", "Gabriel Coullet", "Vernières" and "Le Vieux Berger".

Roquefort making: Roquefort quality comes from the ewe's milk, the processing of the curd, the “penicillium roqueforti” and then the maturation in natural caves. The mold Penicillium roqueforti was found in the same caves where the cheeses aged. Today, the mold is mostly produced in laboratories to ensure its consistency.

Tasting Roquefort: The taste is complex, creamy and soft.

Tasting advice: Roquefort goes very well with nuts and figs.

Roquefort and wine: Sweet wine such as Muscat, Port or Sauternes (French Wine Guide)

More French Cheeses: Banon, Chèvre (goat cheese), Valencay