Roquefort

Roquefort is a type of blue cheese that is known for its distinctive characteristics. It is made from sheep milk that is curdled and then aged in the natural caves of Roquefort-sur-Soulzon, a commune in the Aveyron department in southern France. The cheese is named after the town where it is produced.

History

The production of Roquefort cheese has a long history that dates back to approximately 79 AD. According to legend, a young shepherd left his lunch of bread and cheese in a cave. When he returned a few months later, he discovered that the cheese had transformed into Roquefort.

Production

The production process of Roquefort cheese is highly regulated. It begins with the milking of the Lacaune breed of sheep. The milk is then curdled using a combination of rennet and Penicillium roqueforti, a type of mold that gives the cheese its distinctive blue veins. The curd is cut into cubes, drained, and then packed into molds. The cheese is then aged in the natural caves of Roquefort-sur-Soulzon for a minimum of three months.

Characteristics

Roquefort cheese is known for its creamy, crumbly texture and strong, tangy flavor. It has a white or pale yellow color with distinctive blue veins. The cheese is typically served at room temperature and is often paired with sweet wines or fruits.

Health Benefits

Roquefort cheese is a good source of protein, calcium, and vitamin B12. It also contains beneficial bacteria that can aid in digestion.

See Also

• Cheese
• Blue cheese
• French cuisine

• Roquefort
  Roquefort
• Roquefort
  Roquefort
• Lacaune Sheep
  Lacaune Sheep
• Sheep Farm
  Sheep Farm
• Milking Process
  Milking Process