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Roquefort

Roquefort is a traditional blue-veined cheese produced exclusively from the raw, whole milk of Lacaune breed sheep in the defined geographical area surrounding Roquefort-sur-Soulzon in the Aveyron department of southern France, where it is matured in the natural limestone caves of Combalou.^[1] It features a semi-soft, creamy yet crumbly texture, with distinctive blue-green veins formed by the mold Penicillium roqueforti, imparting a sharp, tangy, salty flavor balanced by rich, nutty, and slightly fruity undertones.^[2]^[3] As the world's first cheese granted France's Appellation d'Origine (AO) status in 1925—later upgraded to Protected Designation of Origin (PDO) in 1996—Roquefort's production adheres to strict regulations ensuring its authenticity, terroir-linked quality, and traditional methods, making it a cornerstone of French gastronomy exported to over 100 countries.^[4] The history of Roquefort traces back centuries, with records indicating royal privileges granted by King Charles VI in 1411 for its maturation rights in Roquefort-sur-Soulzon, and a monopoly established by the Parliament of Toulouse in 1666 to protect its production from external competition.^[4] Ancient references, including mentions by Roman author Pliny the Elder in the 1st century AD, suggest its origins predate written history, evolving from natural mold growth in the region's caves.^[5] As of 2023, approximately 3,000 sheep breeders supply milk from Lacaune ewes grazing on the PDO-designated pastures of the Larzac plateau and surrounding areas, producing around 15,000 tons annually across seven authorized affineurs; production has declined in recent years due to market challenges and consolidation among producers.^[6]^[7]^[8]^[9] Roquefort's production involves collecting unpasteurized milk within 48 hours of milking from Lacaune sheep, coagulating it with lamb rennet, and inoculating with Penicillium roqueforti spores; the curds are formed into 2-3 kg wheels, salted, pierced for aeration, and aged for at least 90 days in the Combalou caves' microclimate of 8-10°C and 95% humidity, contributing to its distinctive profile compared to other blue cheeses.^[10]^[9]^[11]^[12]

History

Origins

The origins of Roquefort cheese trace back to ancient Roman times, with the earliest documented reference appearing in Pliny the Elder's Naturalis Historia (79 AD), where he praises the cheeses from the Lozère and Gévaudan regions—areas adjacent to modern Roquefort-sur-Soulzon—for their popularity and quality in Rome, noting they were best consumed young and fresh.^[13] These early sheep's milk cheeses from the region likely benefited from the local terroir, foreshadowing Roquefort's development.^[14] An enduring local legend, popularized in the 19th century, attributes the accidental discovery of Roquefort to a young shepherd at the base of the Combalou mountain. Distracted by the sight of a beautiful woman, he abandoned his flock and left his lunch of rye bread and fresh ewe's milk curds in a nearby cave; upon returning days later, he found the curds transformed by blue mold—likely Penicillium roqueforti spores from the cave environment and bread—into a flavorful cheese that he deemed superior to its original form.^[15] This tale underscores the serendipitous role of the region's natural conditions in fostering the cheese's characteristic veining and taste.^[16] Initial production emerged around the 1st century AD in the natural limestone caves of the Combalou mountain near Roquefort-sur-Soulzon, France, where seismic shifts millions of years prior had created a network of cool, humid fissures with steady airflow through natural chimneys, ideal for mold development and cheese ripening without artificial intervention.^[17] These caves provided the unique microenvironment that allowed sheep's milk cheeses to develop their blue marbling, distinguishing them from other regional varieties.^[18] Early practices were closely tied to the nomadic shepherds of southern France, who relied on the milk of Lacaune sheep—a hardy, local breed well-adapted to the rugged pastures of the Aveyron department—for cheesemaking during seasonal transhumance.^[19] These shepherds curdled the raw milk on-site and transported it to the Combalou caves for aging, leveraging the animals' nutrient-rich milk from wild grasses and legumes to impart the cheese's foundational creamy texture and subtle flavors.^[20]

Historical Development

The earliest documented reference to Roquefort cheese dates to 1070, when records from the Benedictine monastery of Sainte-Foy at Conques in southern France note revenues from two sets of the cheese, highlighting its role in local monastic trade and production.^[21] By the early 15th century, the cheese had gained royal favor, as evidenced by the letters patent issued on June 4, 1411, by King Charles VI, granting the inhabitants of Roquefort-sur-Soulzon exclusive rights to ripen Roquefort in the Combalou caves and prohibiting sales of unripened wheels elsewhere, an early form of origin protection.^[22] In 1666, the Parliament of Toulouse established a monopoly to protect Roquefort production from external competition.^[4] The 19th century brought commercialization and organizational advances to Roquefort production amid rising domestic and international demand. Local cheesemakers and traders formed cooperatives to streamline operations, culminating in the establishment of the Société Civile des Caves Réunies in 1842, which united 15 producers to manage ripening and distribution from the natural caves. This entity, later known as Société des Caves de Roquefort, registered its trademark in 1863 and pioneered innovations like early refrigeration techniques, enabling export expansion to markets including the United States by the century's end.^[23] Annual production grew from around 300 tonnes in 1820 to over 9,000 tonnes by 1914, reflecting the cheese's increasing economic significance.^[24] A pivotal milestone occurred in 1925, when Roquefort became one of the first cheeses in France to receive Appellation d'Origine Contrôlée (AOC) status through a decree on July 26, formalizing standards for its production and origin to combat counterfeits proliferating in regions like Auvergne and Denmark.^[4] Post-World War II, the industry experienced further expansion, supported by the Société des Caves de Roquefort's role in modernizing logistics while preserving artisanal cave aging. Production peaked at around 20,000 tonnes annually in the late 20th century but has since declined to approximately 16,000 tonnes as of 2020, amid challenges like reduced French consumption, while exports continue to over 100 countries and solidify Roquefort's global reputation.^[25]

Production

Raw Materials

Roquefort cheese is produced exclusively from raw, unpasteurized whole milk sourced from the Lacaune breed of sheep, which are grazed in the designated geographical area known as the "radius of Roquefort" within the Occitanie region of southern France.^[20]^[26] This breed, developed through interbreeding of local varieties such as those from the Causses and Larzac plateaus with influences from Merino and Southdown sheep, produces milk rich in fat and protein, contributing to the cheese's distinctive texture and flavor profile.^[20] The sheep graze on diverse pastures of grasses, legumes, and wildflowers from spring through fall, with supplemental fodder used during winter, ensuring the milk reflects the terroir of the Grands Causses area.^[20] Production is seasonally limited to the period from November through July, aligning with the natural lactation cycle of the Lacaune ewes, which begins after lambing in late fall and tapers off in summer.^[27] This temporal constraint results in no Roquefort being made during the dry months, emphasizing the cheese's dependence on fresh, seasonal milk yields that peak at around three liters per ewe daily early in the season before declining.^[25] The blue veining characteristic of Roquefort is developed through the introduction of Penicillium roqueforti mold, which under Protected Designation of Origin (PDO) rules for Roquefort is harvested from moldy loaves of rye bread rather than commercial cultures, preserving traditional methods.^[28] Key additives include animal rennet, typically from calves, to coagulate the milk, and salt for preservation and flavor enhancement, with no artificial preservatives or flavors permitted to maintain authenticity.^[29]^[30]

Manufacturing Process

The manufacturing process of Roquefort cheese begins with the coagulation of raw sheep's milk, which must be used within 48 hours of milking. The milk is gently heated to a temperature between 28°C and 34°C, and a coagulant such as rennet is added to form a firm curd. This enzymatic action separates the milk solids from the liquid whey, creating a gel-like mass that sets over approximately 30 to 60 minutes.^[27] Once coagulation is complete, the curd is cut into small grains or cubes, typically about 1-2 cm in size, using knives or wires to release more whey and achieve the desired texture. The curds are then gently stirred and allowed to rest, promoting further syneresis, or expulsion of whey, which helps develop the cheese's crumbly consistency. After cutting, the whey is drained from the curds, a process that continues for 2 to 3 days without applying pressure to preserve the soft, open structure essential for Roquefort.^[27]^[31] The drained curds are then scooped into cylindrical molds to form loaves or wheels weighing 2 to 3 kg each, allowing the cheese to consolidate naturally through gravity. Following molding and initial draining, salting occurs using a dry-salt method, where coarse salt is applied by hand to the surfaces of the loaves—first to one side, then flipped and salted on the other after a short interval. This step draws out additional moisture, preserves the cheese by inhibiting unwanted bacterial growth, and begins flavor development, with salt comprising about 2-3% of the final cheese weight.^[27]^[31]^[32] While the core steps remain rooted in tradition, differences arise between artisanal and industrial production scales. Artisanal makers, such as those at Société des Caves, emphasize fully manual handling—from hand-cutting curds to individual salting—for small batches that preserve variability in texture. In contrast, larger industrial operations, like those at Fromageries Occitanes, employ mechanized cutting and draining equipment to process greater volumes while adhering to the same traditional parameters, ensuring consistency without compromising the uncooked, unpressed curd integrity required for the cheese's designation.^[33]^[34]

Aging and Maturation

After the young cheeses are formed and salted, they are transferred to the natural caves within the Combalou mountain scree in Roquefort-sur-Soulzon for ripening, where the unique microclimate supports the development of the characteristic blue veins.^[9] These caves maintain a consistent temperature of approximately 9°C and high humidity around 95%, conditions essential for the controlled growth of Penicillium roqueforti, the mold responsible for the blue marbling.^[35] The maturation process lasts a minimum of 90 days as per PDO regulations, typically ranging from 3 to 9 months depending on the desired profile.^[36]^[37] To facilitate the mold's development, the cheeses are pierced multiple times with thin steel needles, introducing oxygen into the interior and enabling the proliferation of Penicillium roqueforti along the created channels, which form the distinctive blue-green veins.^[2] This biological process involves the mold breaking down proteins and fats, contributing to the cheese's ripening under the low-oxygen, cool, and humid cave environment.^[38] During maturation, the cheeses are placed on oak or similar wooden boards and regularly turned by hand to ensure even exposure to air and humidity, promoting uniform mold growth and preventing structural defects.^[12] Affineurs closely monitor the wheels for signs of unwanted molds or irregularities, adjusting conditions as needed to maintain quality and avoid spoilage.^[39] The duration of aging significantly influences the final product's intensity; shorter periods of around 3 months yield milder, creamier results, while extended aging up to 9 months or more produces bolder, more complex maturation with heightened pungency.^[37]^[40]

Regulations and Designation

AOC and PDO Standards

Roquefort cheese received its initial protected status as the first Appellation d'Origine Contrôlée (AOC) designation in France on July 26, 1925, through a law signed by President Gaston Doumergue, which mandated that authentic Roquefort must be produced exclusively in the commune of Roquefort-sur-Soulzon in the Aveyron department and matured in the natural Combalou caves located there.^[4]^[41] This early regulation aimed to combat counterfeits by linking the cheese's quality to its specific geographic and environmental conditions, including the unique humidity and airflow in the Combalou caves essential for proper mold development.^[4] In 1996, Roquefort's AOC status was elevated to Protected Designation of Origin (PDO) under European Union regulations, providing broader legal protection across the EU and enforcing stricter criteria to preserve its traditional character.^[4]^[42] The PDO limits production to a defined geographic area in the Occitanie region, where milk collection occurs within a "radius of Roquefort" spanning parts of the departments of Aveyron, Aude, Lozère, Hérault, Gard, and Tarn; cheese manufacturing must take place solely in Roquefort-sur-Soulzon; and maturation is confined to the Combalou caves.^[26]^[43] Additionally, the standards require the use of raw, whole milk exclusively from Lacaune breed sheep raised in extensive, terroir-linked farming systems without imported feed, ensuring the milk's composition reflects the local pastures.^[26]^[43] The PDO specifications further mandate the introduction of natural Penicillium roqueforti mold, traditionally sourced from the Combalou caves or rye bread cultures, to develop the characteristic blue veining during the minimum 90-day aging period in the caves, prohibiting any artificial additives or pasteurization that could alter the cheese's authentic profile.^[26]^[43] Compliance with these standards is overseen by the Institut National de l'Origine et de la Qualité (INAO) through a dedicated regulatory committee for Roquefort, which implements rigorous inspection processes including full traceability from farm-level milk production records to cave maturation and packaging.^[41]^[26] Traceability is enforced via documented audits at each stage, with random sampling for chemical, microbiological, and organoleptic analyses to verify adherence to the cahier des charges (specification document).^[43] Non-compliance, such as using milk from outside the designated area or failing to mature in the Combalou caves, results in severe penalties under French and EU law, including fines, product seizure, imprisonment, and revocation of PDO labeling rights for offending producers.^[26] The PDO status also grants international recognition, protecting the "Roquefort" name from imitation worldwide through EU trade agreements and bilateral protections, ensuring global consumers receive only authentic products.^[42]^[26]

Approved Producers

Roquefort production is limited to seven approved entities authorized under the Appellation d'Origine Contrôlée (AOC) and Protected Designation of Origin (PDO) regulations, ensuring adherence to strict geographic and quality standards. These producers collectively manage the transformation of local sheep's milk into the cheese, with operations centered around the Combalou caves near Roquefort-sur-Soulzon in southern France. The Société des Caves de Roquefort, a subsidiary of the Lactalis Group since 1992, dominates the sector as the largest producer, accounting for approximately 70-80% of total output and employing a significant portion of the local workforce.^[8]^[9] The other approved producers include Fromageries Papillon (owned by Savencia Fromage & Dairy), Vernières (a family-run operation since 1890), Carles, Gabriel Coulet, Fromageries Occitanes, and Le Vieux Berger. Each maintains distinct practices tied to cave access and maturation processes; for instance, the Société des Caves holds collective ownership shares in the primary Combalou caves, facilitating large-scale aging while offering public tours to promote the region's heritage. Fromageries Papillon operates its own on-site bakery to produce rye bread inoculated with Penicillium roqueforti mold, a traditional method for developing the cheese's characteristic blue veins, and ages wheels for up to five months post-cave maturation.^[44]^[9]^[45] Output quotas are allocated by the Roquefort Consortium (Consortium Interprofessionnel du Roquefort, or CIPR), which coordinates production volumes to match annual milk supply from the designated Lacaune sheep herds, typically around 14,000 tons of cheese annually as of 2023.^[46]^[8] Smaller producers like Carles focus on artisanal scales, producing about 230 tons annually with an emphasis on hand-salting and manual piercing for even mold distribution. The Consortium provides collaborative oversight, conducting regular audits for compliance with hygiene, milk sourcing, and maturation protocols to maintain uniform quality across all entities.^[39]^[47] As of 2025, the producer landscape remains stable with no major mergers or expansions reported, though three industrial groups (Lactalis, Savencia, and Sodiaal) control over 95% of production, raising concerns about monopoly and prompting collective efforts by the Consortium to enhance export markets, sustainability practices, and address declining domestic demand and sales.^[8]^[46]

Characteristics

Physical Appearance

Roquefort cheese exhibits a cylindrical shape with slightly rounded edges, typically measuring 19 to 20 cm in diameter and 8.5 to 11.5 cm in height, with each wheel weighing 2.5 to 3 kg.^[1] The interior consists of a white to ivory-colored paste that is crumbly to creamy in texture and uniformly marbled with blue or blue-green veins created by the mold Penicillium roqueforti.)^[3] It is encased in a thin, natural rind that is dry and slightly rough, which develops during the maturation process and is edible although frequently discarded by consumers.) The density of the veining can vary according to the duration of aging, with younger Roquefort showing sparser marbling as the mold growth progresses over time.^[48]

Flavor and Aroma

Roquefort cheese exhibits a pungent and salty taste, characterized by creamy tanginess and nutty undertones derived from the rich fat content of raw sheep's milk, which contributes to its distinctive savory depth.^[49]^[3] The sheep milk's higher levels of medium-chain fatty acids undergo lipolysis during ripening, yielding these nutty and caramel-like notes that balance the sharpness.^[49] The aroma profile features earthiness and mild ammonia scents, primarily arising from the metabolic activity of Penicillium roqueforti mold, which produces ketones and secondary alcohols responsible for 50-75% of the cheese's volatile compounds.^[49]^[50] This mold, introduced via rye bread cultures, generates earthy, fruity undertones alongside subtle ammoniacal hints from proteolysis, creating a complex bouquet of mold and curdled milk acidity.^[50]^[49] Flavor intensity varies with aging duration, remaining relatively mild after the minimum 90-day maturation period required by PDO standards, but developing sharper, more pronounced pungency in cheeses aged beyond six months due to intensified enzymatic breakdown.^[50]^[49] Longer aging amplifies the tangy and bitter elements, enhancing overall complexity.^[3] Differences among approved producers influence the sensory profile; for instance, Roquefort Papillon features bolder blue veins from its specific P. roqueforti strain, resulting in a more pronounced yet balanced pungency compared to milder commercial variants from other houses that emphasize creamier, less aggressive notes.^[3]^[50]

Culinary Applications

Traditional Uses

Roquefort has long been a staple in French culinary traditions, particularly in classic dishes that highlight its bold, tangy profile. One iconic preparation is the salade de Roquefort, a simple yet elegant salad featuring crisp endive or lettuce leaves tossed with crumbled Roquefort, toasted walnuts for crunch, and a light vinaigrette made from walnut oil, wine vinegar, and sunflower oil. This dish balances the cheese's sharp, salty intensity with the nuts' earthy sweetness and the greens' freshness, originating from southern French home cooking where local ingredients like Aveyron walnuts complement the regional cheese.^[51] Another traditional favorite is the tarte au Roquefort, a savory open-faced tart with a buttery pastry base filled with melted Roquefort, often enhanced by caramelized onions or sliced pears for subtle sweetness, baked until golden and creamy. These recipes emphasize Roquefort's versatility in both cold and warm preparations, rooted in Languedoc-Roussillon's rustic gastronomy.^[52]^[53] Historically, Roquefort featured prominently in medieval French nobility feasts, evolving from a humble shepherd's provision to a symbol of prestige. By the 15th century, King Charles VI issued a decree in 1411 reserving the Combalou caves for its aging, ensuring authenticity and elevating its status among the elite, where it was savored as the "cheese of kings and popes" for its complex, piquant flavors that enhanced lavish banquets. In modern Aveyron regional specialties, it continues this legacy in dishes like quiches and pies, where the cheese is incorporated into fillings alongside local herbs and vegetables, reflecting the area's sheepherding heritage.^[3]^[54]^[55] Beyond structured recipes, Roquefort is traditionally crumbled over fresh breads or stirred into creamy sauces for meats, underscoring its integral role in Languedoc-Roussillon gastronomy. In these uses, small amounts of the cheese are melted into red wine-based reductions or butter sauces to accompany grilled lamb or beef, adding a sharp, umami depth that ties into the region's pastoral traditions of sheep farming and hearty fare. This practice highlights Roquefort's evolution from a peasant food—discovered accidentally by shepherds in ancient caves and initially a practical preservation method—to a gourmet staple prized worldwide for its refined intensity.^[56]^[25]

Pairings and Serving

Roquefort cheese pairs exceptionally well with sweet wines such as Sauternes, whose honeyed notes and acidity complement the cheese's bold pungency and salinity.^[57] Similarly, fortified wines like Port provide a robust contrast, balancing the creamy texture and sharp blue veins with their rich, fruity depth.^[58] Bold red wines, including Madiran, offer another harmonious match, where the wine's tannic structure and dark fruit flavors temper the cheese's intensity.^[59] To optimize its flavor profile, Roquefort should be served at room temperature, allowing its creaminess and complex aromas to fully develop rather than being muted by refrigeration.^[60] It is traditionally portioned into thin wedges, cut from the center outward toward the rind to preserve the interior's moisture and ensure even distribution of the blue veins.^[61] In contemporary global cuisine, Roquefort enhances burgers by adding a tangy crumble that elevates beef or plant-based patties.^[62] It is also a staple in creamy dressings for salads, where its sharpness cuts through greens and vinaigrettes.^[62] For vegetarian dishes, Roquefort can be incorporated into stuffed vegetables or tarts, providing a savory depth without meat.^[62] Proper storage is essential to maintain Roquefort's quality; wrap it loosely in aluminum foil to retain moisture while allowing slight air circulation, then refrigerate at 4–7°C (39–45°F).^[63] Avoid plastic wrap, which can trap excess moisture and promote unwanted mold growth.^[63]

Nutritional Profile and Health

Composition

Roquefort cheese contains approximately 370 kcal per 100 grams, derived primarily from its high fat content of 30.6 grams, of which 19.3 grams are saturated fatty acids, along with 21.5 grams of protein and 2.1 grams of carbohydrates.^[64] This composition reflects its basis in raw sheep's milk, which provides a dense nutrient profile. Per 100 grams, Roquefort is rich in calcium at 662 milligrams and sodium at 1,808 milligrams, as well as vitamin A (294 micrograms retinol activity equivalents) and vitamin B12 (0.63 micrograms).^[64] Additionally, as a product of sheep's milk, it includes trace elements such as conjugated linoleic acid (CLA), a bioactive fatty acid present in ruminant dairy at levels up to 7.96 milligrams per gram of lipid in blue varieties.^[65] In comparison to other blue cheeses produced from cow's milk, such as Gorgonzola (approximately 25-28 grams of fat per 100 grams), Roquefort exhibits higher overall fat content attributable to the naturally richer milk fat in sheep's milk (around 7% versus 4% in cow's milk).^[66]^[67]

Health Benefits and Considerations

Roquefort cheese contains lactic acid bacteria such as lactobacilli, which exhibit probiotic properties that support gut health by modulating the intestinal microbiota and enhancing immune responses.^[68] These microorganisms contribute to improved gut barrier function and reduced incidence of gastrointestinal disorders through the production of beneficial metabolites during fermentation.^[68] Recent studies on blue cheeses, including Roquefort, highlight how these probiotics may promote microbial diversity in the gut, potentially alleviating symptoms of dysbiosis and bolstering overall immunity.^[69] The cheese also provides conjugated linoleic acid (CLA), a fatty acid with anti-inflammatory effects that may help mitigate chronic inflammation when consumed in moderation.^[70] CLA in Roquefort has been associated with potential cardiovascular benefits, including modulation of cholesterol levels and reduced risk of atherosclerosis, though effects can vary based on dietary context.^[71] Additionally, research from the 2020s indicates that P. roqueforti produces antimicrobial peptides with antibacterial and antifungal properties, contributing to the cheese's role in supporting immune health.^[72] Roquefort's high calcium content, approximately 188 mg per ounce, supports bone health by aiding in bone density maintenance and reducing osteoporosis risk, as evidenced by studies on cheese consumption and bone turnover markers.^[64]^[73] However, its elevated sodium levels, around 513 mg per ounce, pose risks for individuals with hypertension, as excess sodium can lead to fluid retention and elevated blood pressure.^[64] Regarding microbial safety, while made from raw milk, the extended aging process (at least 90 days) significantly reduces listeria contamination risks, with FDA sampling showing rates as low as 0.89% in similar aged raw-milk cheeses.^[74]

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Roquefort - an overview | ScienceDirect Topics
Roquefort is especially famous for its pungent smell and characteristic blue veins of mold that have a sharp tang, as well as its unique production process. It ...9.6. 2 Traditional Cheeses · 9.6. 2.2 Formaggio Di Fossa... · 9.6. 2.4 Vastedda Della...<|control11|><|separator|>
[35]
Blue Cheese - an overview | ScienceDirect Topics
Blue, or blue-veined cheeses, are characterized by growth of the mold, Penicillium roqueforti, providing the typical appearance and flavor.
[36]
A Roquefort Revolution - Deli Business
Feb 1, 2020 · To be called Roquefort, a cheese must be made with the raw, unfiltered, whole sheep milk from animals pastured on the land around the caves.Missing: early | Show results with:early<|control11|><|separator|>
[37]
Blue | Cheese from France - AnyCheese
The mold used in blue cheese is usually Penicillium roqueforti or Penicillium glaucum. ... A key step is piercing the cheese with needles. This creates air ...
[38]
Roquefort PDO celebrates its 100th anniversary - INAO
Roquefort is made from the rich, fragrant milk of Lacaune ewes, perfectly adapted to the environment. The maturing caves dug beneath the eponymous village ...
[39]
eAmbrosia - Roquefort - European Commission
Roquefort ; Type: Protected Designation of Origin (PDO) ; Product type: Food ; Combined nomenclature code. 04 - DAIRY PRODUCE; BIRDS' EGGS; NATURAL HONEY; EDIBLE ...
[40]
https://anycheese.com/types/blue/
[41]
Roquefort Cheese Turns 100: Here's What to Know - Frenchly
Jun 6, 2025 · Roquefort cheese earned its protected status 100 years ago, and this French blue cheese is still produced using artisanal methods.
[42]
Roquefort Cheese | culture: the word on cheese
An AOC designated cheese, Roquefort is made specifically from the milk of the Lacaune breed of sheep. ... (Penicillium roqueforti) is found in the soil of the ...Missing: materials unpasteurized seasonal
[43]
Roquefort Papillon - Culture Cheese Magazine
A family business since 1906, Fromageries Papillon has always specialized in the production of the Ayeron region's most famous cheese: Roquefort.Missing: shares | Show results with:shares
[44]
A collectively organized sector - Roquefort
The production of Roquefort is a patient process in which each step is decisive, from the sheep's grassing by the shepherd to the visual inspection of the ...
[45]
Planet Cheese — 100 Years of Roquefort AOC - Janet Fletcher
Mar 11, 2025 · That most iconic of French blue cheeses received the first AOC—appellation d'origine controlée—100 years ago this summer. Until 1925, the ...Missing: classification WWII expansion
[46]
Style Highlight: Internally Veined Blue Cheeses | culture
May 19, 2014 · Others are known as “open rind,” which means that the curds are packed together in a way that leaves air paths into the interior of the cheese ...
[47]
Blue Cheeses: Microbiology and Its Role in the Sensory ... - MDPI
Jun 26, 2023 · Blue cheeses are those whose matrix is veined with a blue, blue-grey, or blue-green colour due to the development of Penicillium roqueforti.Blue Cheeses: Microbiology... · 3. Microbiology · 3.2. Blue Cheese Microbiota
[48]
Tasting notes - Roquefort
Roquefort has sweet and frank notes, a fine taste and pronounced bitterness. Its texture is melting. According to the manufacturing secrets and the cheeses of ...
[49]
Roquefort Salad - Traditional French Food
Roquefort Salad (Salade de Roquefort). Roquefort salad is primarily made with roquefort cheese which is made from ewe's-milk and comes from the south of France.
[50]
Roquefort and Caramelized Onion Tart Recipe - The Spruce Eats
Rating 4.4 (32) · 1 hr 50 minApr 20, 2022 · This classic Roquefort and caramelized onion tart recipe is layered with complex flavors: salty, piquant cheese, mellow, sweet onions, and rich eggs and cream.Missing: tarte aux
[51]
roquefort walnut pear tart — Relais de Camont
Nov 24, 2019 · The tart features a creamy Roquefort cheese, pears, and walnuts, with a buttery crisp pastry and a creamy, soft filling. It is a sweet to ...Missing: traditional | Show results with:traditional<|separator|>
[52]
How France's King Charles VI Helped Protect Roquefort Cheese
Nov 5, 2022 · He loved Roquefort cheese, so in 1411, he designated its namesake locale the official place of origin for that blue cheese. The caves there ...
[53]
Roquefort quiche recipe from the Aveyron - FrenchEntrée
Mar 26, 2015 · An excellent quiche using the local roquefort cheese from the Aveyron. Preparation time : 25 minutes Cooking time : 30 minutes Makes : 4 servings
[54]
Roquefort - Wikipedia
In 79 AD, Pliny the Elder praised the cheeses of Lozère and Gévaudan and reported their popularity in ancient Rome; in 1737, Jean Astruc suggested that this ...
[55]
Midi-Pyrénées Region of France - Roquefort & Rocamadour
Roquefort is a tender blue cheese made from ewe's milk, while Rocamadour is a small, creamy goat's milk cheese with a sharp, acid taste.
[56]
Cheese and wine matching: the ultimate guide - Decanter
Dec 5, 2024 · Cheese expert, judge and educator Emma Young offers a handy guide on the pitfalls to avoid and the best pairings to set your tastebuds alight.
[57]
Matching wine with blue cheese – Le Cordon Bleu - Decanter
Nov 24, 2016 · The classic pairing with Roquefort would be a Sauternes from Bordeaux which is one of the greatest Botrytised dessert wines of the world, with ...
[58]
Which Wine To Drink With Blue Cheese? | Vinatis' Blog
BLUE CHEESE AND STRONG RED WINES Madiran wines, also very powerful, are a wonderful accompaniment to blue-veined cheeses. These red wines with their pronounced ...
[59]
Roquefort cheese recipes - Sodiaal UK
Feb 5, 2025 · A Cobb salad is a very popular use of Roquefort too. And essentially, any salad with a sweet dressing will work against the salty, lactic taste ...
[60]
French Cheese Etiquette: Roquefort - France Today
Feb 10, 2015 · The proper way to cut Roquefort cheese is from the centre outwards toward the rind (ie in the shape of a triangle).
[61]
Flavorful Recipes Featuring Blue Cheese Crumbles - Food & Wine
Jan 11, 2023 · Love it or hate it, blue cheese crumbles add an undeniable punch of flavor to salads, sandwiches, burgers, and pizzas.
[62]
FAQs about Storing Blue Cheese | America's Test Kitchen
Jul 14, 2020 · Experts recommend a variety of wrappers: aluminum foil, parchment paper, or even a loose zipper-lock bag (not a vacuum-sealed bag).
[63]
Survey of the Conjugated Linoleic Acid Contents of Dairy Products
The conjugated linoleic acid content of cheeses ranged from 3.59 to 7.96 mg/g of lipid. Blue, Brie, Edam, and Swiss cheeses had significantly higher conjugated ...Missing: Roquefort | Show results with:Roquefort
[64]
Roquefort vs Blue Cheese: Similarities and Differences
May 31, 2023 · The latter has 369 calories per 100g, while the other has 353 calories per 100g. Most Roquefort and blue cheese calories come from fat, 30.64g, ...Roquefort Vs. Blue Cheese... · What Is Blue Cheese? · Queso Fresco
[65]
10 Essential Sheep Milk Cheeses to Know and Love - Serious Eats
A defining characteristic of the cheese is its raw material: only unpasteurized sheep milk that capitalizes on its natural fattiness. Great Roquefort melts into ...
[66]
Cheese: mere indulgence or part of a healthy diet? - PMC
However, this microbial richness also requires careful safety management, highlighting the importance of controlled production and regulatory oversight. A ...
[67]
Functional Properties of Microorganisms in Fermented Foods - PMC
Lactic acid bacteria present in fermented foods may decrease number of incidence, duration and severity of some gastrointestinal disorders (Verna and Lucak, ...Missing: Roquefort gut
[68]
Fermentation-enabled wellness foods: A fresh perspective
The probiotic fermented foods have demonstrated positive roles in relief of lactose maldigestion symptoms, shortening of rotavirus diarrhea, immune modulation, ...
[69]
Conjugated linoleic acid (CLA) as a functional food: Is it beneficial or ...
CLA has been shown to improve various health issues, having effects on obesity, inflammatory, anti-carcinogenicity, atherogenicity, immunomodulation, and ...
[70]
Dairy Fats and Cardiovascular Disease: Do We Really Need to Be ...
In particular, cheeses that are moulded such as Camembert and Gorgonzola may have positive effects for cardiovascular health; especially Roquefort, which is a ...
[71]
Proteolysis and volatile compounds in Mediterranean buffalo milk ...
Previous research on cow's milk blue cheeses has reported the presence of antimicrobial and antioxidant peptide properties, that contribute to microbial control ...
[72]
Blue cheese: Types, benefits, risks, and more - MedicalNewsToday
Aug 30, 2022 · French Roquefort; English Stilton; Spanish ... Blue cheese is a flavorsome fermented cheese featuring characteristic blue veins or marbling.
[73]
Effect on bone anabolic markers of daily cheese intake with and ...
Aug 2, 2022 · Daily Jarlsberg cheese consumption has a positive effect on osteocalcin, other BTM's, glycated haemoglobin and lipids. How this study might ...
[74]
[PDF] Summary Report: Raw Milk cheese Aged 60 Days - FDA
Jul 21, 2016 · That being the case, the FDA found a Listeria monocytogenes contamination rate of 0.89 percent in semi-soft raw milk cheese.