Roquefort (cheese)

Roquefort is a type of blue cheese that is known for its distinctive characteristics and rich history. It is one of the most famous cheeses in the world and is often referred to as the "King of Cheeses".

History

The history of Roquefort cheese dates back to approximately 79 AD. According to legend, it was discovered by a shepherd who left his lunch of bread and cheese in a cave. When he returned a few months later, the cheese had transformed into Roquefort. The cheese is named after the village of Roquefort-sur-Soulzon, where it is produced.

Production

Roquefort cheese is made from the milk of the Lacaune sheep. The cheese is known for its creamy texture and strong, tangy flavor. The distinctive blue veins in the cheese are the result of the addition of Penicillium roqueforti, a type of mold that is found in the caves of Roquefort-sur-Soulzon. The cheese is aged for a minimum of three months, but some varieties are aged for up to a year.

Characteristics

Roquefort cheese is characterized by its white, crumbly and slightly moist texture with distinctive veins of blue mold. It has a strong smell and a notable taste of buttermilk and a sharp, tangy, salty flavor. The flavor is due to the Penicillium roqueforti and the high salt content, which is up to 2% of the cheese's weight.

Uses

Roquefort cheese is often used in salads and dressings, as well as in many traditional French dishes. It is also commonly served with bread, fruits, and wine. The cheese pairs well with strong red wines and sweet white wines.

Health Benefits

Roquefort cheese is high in protein, calcium, and vitamins, particularly Vitamin B12. It also contains a good amount of healthy fats. However, due to its high salt content, it should be consumed in moderation.

See Also

• Blue cheese
• Cheese
• French cuisine
• Lacaune sheep
• Penicillium roqueforti