Roquefort cheese

Roquefort cheese is a type of blue cheese that is produced in the Roquefort-sur-Soulzon region of France. It is made from the milk of the Lacaune breed of sheep and is known for its characteristic blue veins and strong, tangy flavor.

History

The production of Roquefort cheese dates back to approximately 79 AD, making it one of the oldest known cheeses. According to legend, the cheese was discovered by a shepherd who left his lunch of bread and ewes' milk in a cave. When he returned months later, the mold Penicillium roqueforti had transformed his meal into the first Roquefort cheese.

Production

Roquefort cheese is made using a specific process that has been passed down through generations. The cheese is made from the raw, whole milk of the Lacaune sheep, which is then curdled using a combination of rennet and Penicillium roqueforti spores. The curds are then cut, drained, and molded before being salted and aged in the natural caves of Roquefort-sur-Soulzon.

Characteristics

Roquefort cheese is known for its creamy, crumbly texture and strong, tangy flavor. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of blue mold. It has no rind; the exterior is edible and slightly salty.

Health Benefits

Roquefort cheese is high in protein, calcium, and vitamins, making it a nutritious addition to any diet. It also contains probiotics, which can promote gut health.

See Also

• Blue cheese
• Cheese
• French cuisine

References

Roquefort cheese Resources
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