Roquefort

What Is Roquefort?

Roquefort is a blue cheese made from sheep's milk and veined with the mold culture Penicillium roqueforti, matured in the natural limestone caves of the village of Roquefort-sur-Soulzon in southern France. It is protected by geographic indication, and only cheeses matured in this region may carry the name Roquefort.

It has a crumbly, creamy texture and a sharp, salty-spicy taste; it is considered one of the world's oldest cheeses.

Nutritional Values of Roquefort

Since Roquefort is made from sheep's milk, it is fattier and more caloric than many other cheeses; 100 g provides about 353 kcal of energy and 21 g of protein. It is also a cheese rich in calcium and sodium.

What Are the Benefits of Roquefort?

With its high protein and calcium content, it can be considered part of a balanced diet; the mold cultures it contains continue to be the subject of research on fermented foods.

This information is general; Roquefort is a food, not a substitute for medical treatment. Due to its high salt and fat content, portion control is recommended; pregnant women should consult their doctor regarding moldy soft cheeses.

How to Choose Roquefort

When choosing Roquefort, attention should be paid to the blue-green veins being evenly distributed through the texture, and to the geographic indication statement on the package.

• The veins should be evenly spread through the cheese, not concentrated in one area.
• The texture should be crumbly but not overly dried out.
• The package should carry the Roquefort geographic indication statement; otherwise it may be a generic blue cheese.

How to Store Roquefort

Roquefort can be kept in its original packaging or wrapped in waxed paper in the refrigerator for 2-3 weeks. Wrapping it directly in plastic wrap is not recommended, as it can trap moisture and disrupt the mold balance.

Using Roquefort in the Kitchen

Roquefort is most often served on cheese boards paired with pear, walnut, and honey; it is also melted into sauces, salads, and burgers.

How Is Roquefort Sauce Made?

Roquefort is melted over low heat together with cream or milk, and stirred until it reaches a smooth consistency; this sauce is a classic accompaniment for grilled meats and salads.

Which Recipes Use Roquefort?

Steak with Roquefort sauce, Roquefort salad, and cheese boards are the best-known uses; it forms a classic pairing with pear and walnut.

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 usually more crumbly and sharp-tasting, while Gorgonzola is creamier and softer.

What causes Roquefort's blue color?

It is a natural coloring that forms as the mold culture Penicillium roqueforti develops within the cheese; this mold also creates the cheese's characteristic aroma.

Can pregnant women eat Roquefort?

The general advice regarding moldy soft cheeses is to be cautious; pregnant women should consult their doctor before consuming it.

Why is Roquefort expensive?

Because it can only be matured in a specific region, in natural caves, and under limited production conditions, its production cost and supply are constrained.

How should Roquefort be stored, can it be frozen?

It is recommended to store it in waxed paper in the refrigerator; freezing is not preferred as it can negatively affect its texture and aroma.