Roquefort
Roquefort
Roquefort (/roʊkˈfɔːrt/; from French: [ʁɔk.fɔʁ]) is a type of blue cheese that is known for its characteristic odor and strong flavor. It is one of the most famous cheeses in the world, particularly in France where it originated.
Etymology
The name "Roquefort" is derived from the French words "roc" (rock) and "fort" (strong), referring to the strong flavor of the cheese and the rocky terrain of the region where it is produced.
Production
Roquefort is made from the milk of the Lacaune breed of sheep. The cheese is aged in the natural Combalou caves of Roquefort-sur-Soulzon, where it is exposed to the mold Penicillium roqueforti which gives it its distinctive blue veins and strong flavor.
Related Terms
- Blue cheese: A general category of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell.
- Penicillium roqueforti: A common mold used in the production of blue cheeses.
- Lacaune (sheep): A breed of domestic sheep originating near Lacaune in southern France. The breed is most often associated with the production of Roquefort cheese due to the quality of its milk.
- Combalou: A natural cave in Roquefort-sur-Soulzon, France, where Roquefort cheese is aged.
External links
- Medical encyclopedia article on Roquefort
- Wikipedia's article - Roquefort
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