Roquefort
A sharp-flavored blue cheese made from sheep's milk, veined with Penicillium roqueforti mold and aged in the caves of Roquefort, France. Considered one of the world's oldest cheeses.
What Is Roquefort?
Roquefort is a blue cheese made from sheep’s milk and veined with the mold culture Penicillium roqueforti. It is aged in the natural limestone caves of Roquefort-sur-Soulzon in southern France. It has protected designation-of-origin status, and only cheese aged in this area may be called Roquefort.
It has a crumbly, creamy texture and a sharp, salty, savory flavor; it is considered one of the oldest cheeses in the world.
Roquefort Nutrition Facts
Because it is made from sheep’s milk, Roquefort is higher in fat and calories than many other cheeses; 100 grams provide about 353 kcal and 21 g of protein. It is also rich in calcium and sodium.
What Are the Benefits of Roquefort?
With its high protein and calcium content, Roquefort can be part of a balanced diet; its mold cultures continue to be studied in research on fermented foods.
This is general information. Roquefort is a food, not a medical treatment. Because it is high in salt and fat, portion control is recommended; pregnant people should consult their doctor about soft mold-ripened cheeses.
How to Choose Roquefort
When choosing Roquefort, check that the blue-green veins are evenly distributed through the cheese and that the package indicates its protected designation of origin.
- The veins should be evenly spread through the cheese, not concentrated in one area.
- The texture should be crumbly but not excessively dry.
- The package should indicate the Roquefort protected designation of origin; otherwise, it may be a generic blue cheese.
How to Store Roquefort
Roquefort can be stored in the refrigerator for 2–3 weeks in its original packaging or wrapped in wax paper. Wrapping it directly in plastic wrap is not recommended because it can trap moisture and disrupt the balance of the mold.
How to Use Roquefort in the Kitchen
Roquefort is most often served on cheese boards with pears, walnuts, and honey; it is also melted into sauces, salads, and burgers.
How to Make Roquefort Sauce
Melt Roquefort with cream or milk over low heat, stirring until smooth. This sauce is a classic accompaniment to grilled meats and salads.
What Recipes Use Roquefort?
Steak with Roquefort sauce, Roquefort salad, and cheese boards are among the best-known uses; it forms a classic pairing with pears and walnuts.
Frequently Asked Questions
What is the difference between Roquefort and Gorgonzola?
Roquefort is made from sheep’s milk, while Gorgonzola is made from cow’s milk. Roquefort is generally more crumbly and sharp-tasting, while Gorgonzola is creamier and softer.
What causes Roquefort’s blue color?
It is a natural color that develops as the mold culture Penicillium roqueforti grows in the cheese; the mold also gives the cheese its characteristic aroma.
Can pregnant people eat Roquefort?
The general advice about soft mold-ripened cheeses is to be cautious; pregnant people should consult their doctor before eating them.
Why is Roquefort expensive?
It can only be aged in natural caves in a specific area and under limited production conditions, so supply is limited and production costs are high.
How should Roquefort be stored, and can it be frozen?
It is recommended to store it in the refrigerator wrapped in wax paper; freezing is not preferred because it can negatively affect the texture and aroma.