/ Our magazine / Roquefort, the ultimate French blue cheese.
/ Our magazine / Roquefort, the ultimate French blue cheese.
Roquefort, the well-known cheese from France made from sheep's milk, is a French gorgonzola and belongs to the group of blue cheeses. The origin of Roquefort is located in a vast area south of the Massif Central, which, according to the law of July 26, 1925, had the perfect characteristics in terms of sheep breeds, pasture lands, climate, and arid, wild landscape.
Over time, professional operators of Roquefort have worked to support farming and develop milk production to constantly improve. The milk used to produce Roquefort comes from an area called "Rayon", which includes 560 municipalities and fractions located in the departments of Aveyron, Aude, Lozère, Hérault, Gard, and Tarn.
The history of Roquefort cheese is tied to a popular legend: it is said that a shepherd, forgetting his white cheese along with bread in a cave, later found both of them moldy, as the bread had contaminated the cheese. This is likely a folk story, as archaeological findings indicate that cheese production began as far back as 3,500 years B.C.
The excellence of Roquefort has been recognized since 1925, when it obtained the Appellation d'Origine (legal protection), continuing in 1996 with the assignment of the PDO (Protected Designation of Origin) mark, corresponding to our DOP mark.
The cheese Roquefort is produced by aging the white product in the caves of Roquefort-sur-Soulzon (Aveyron); raw milk from Lacaune breed sheep, which are fed on pastures, forages, and cereals that are 75% from the original area, is used. After introducing rennet into the milk, spores of the microorganism "Penicillium Roqueforti" are added, a mold also used in the production of gorgonzola, camembert, and brie. Following this, the curd is cut, drained, dry salted, and multiple punctured (needling); the latter is done by hand. This step allows for the formation of the typical veins of the cheese.
The forms produced in this way are aged for a period ranging from three to nine months in the caves of Roquefort-sur-Soulzon, the area specified by the regulations for the production of Roquefort. These caves are ideal as they are characterized by constant temperature and humidity, limestone walls, and natural ventilation of air through the fissures (fleurines) in the walls communicating with the outside.
The molds are cylindrical, with a diameter of 19-20 cm, a straight height of 8.5-11.5 cm, and weigh 2.5-3 kg each. The cheese is soft, creamy, blue-veined, and ivory-colored, with blue molds. The rind is moist to the touch.
The aroma of the cheese is intense, releasing the typical sensations of blue cheese, with a characteristic flavor. The young product is always more solid, uniform, and less crumbly, while aged Roquefort can be described as more similar to gorgonzola, soft enough to be called French gorgonzola. A significant difference to note, however, is the type of milk used: our gorgonzola is made from cow's milk, while Roquefort is made from sheep's milk, which contributes to making French gorgonzola so special, with its intense, unique pasture taste.
The French cheese Roquefort, compared to our gorgonzola, is more energetic, lipidic, and has a higher sodium content. It is a cheese rich in saturated fatty acids and cholesterol; therefore, people with hypercholesterolemia and hypertension should be cautious with its consumption.
Nevertheless, the French cheese Roquefort has a high protein content with a high biological value, thanks to the presence of amino acids: glutamic acid, proline, and leucine. Additionally, it has a good calcium content, which is very useful during the growth phase and for those looking to ensure a good intake to strengthen bones. It also contains a good level of vitamin B2, known as Riboflavin, vitamin A (retinol), vitamin C, and vitamin E. The cheese also provides a good supply of minerals: in addition to calcium, it contains potassium, iron, and phosphorus. It is a very nutritious, energetic, and vitamin-rich product that can be enjoyed on its own or as an ingredient in tasty recipes.
The French gorgonzola Roquefort is a cheese that lends itself well to both tasting and creating recipes. It is a rich table cheese with a strong, pungent flavor, ideal for enjoying on its own.
When used as an ingredient, it enhances the production of sauces for first courses, and of course, fondues. It works very well in gratinated dishes with meat and vegetables, as well as in omelets, pancakes, soups, savory pies, and soufflés. But that’s not all: Roquefort will also amaze you in dessert preparations like Roquefort cheesecake with pear jam and pecans!
A good tip for tasting the cheese is to prepare the plate at least an hour before serving, as Roquefort gorgonzola does not tolerate sudden temperature changes. Regarding wine pairings, it's advisable to choose a full-bodied red like Barolo, Barbaresco, Amarone della Valpolicella, or Brunello di Montalcino to enhance its personality, as long as they are not overly bitter.
Spaghetti & Mandolino recommends the Roquefort Teste Noir in various formats, selected by a prominent Veneto cheese affineur, Giuseppe Bernardinelli from I Sapori del Portico.
However you enjoy it, the Roquefort will amaze you with its unmistakable flavor, which originates from a long and precious French cheese-making tradition. Bon appétit!
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