Flavors of Aveyron

All about french cheeses > Roquefort

Originating in Roquefort in France's Aveyron region, this is a magnificent cheese when perfectly ripened. The winds purify the air in the caves that have existed for centuries in the chalk cliffs and create a temperature low enough to support the Penicillium roqueforti, the mold that gives the cheese its blue veining.

Legend has it that Roquefort was discovered when a shepherd, who was having a meal of bread and sheep's milk cheese was distracted by a beautiful maiden and left his meal in the Combalou caves of Roquefort-sur-Soulzon. Upon his return he discovered the cheese covered in mold. Bravely, he tasted it and it was delicious! Thus, the discovery of Roquefort Cheese.

Product
pure raw whole sheep's milk cheese 

Description

• Creamy white smooth curd, somewhat firm, evenly veined with blue from top to bottom  
• Texture: creamy, slightly shiny, velvety appearance
• sold in cylinders of about 2.5 kg, Roquefort is wrapped in metallic foil. When you're buying it, refuse any with a gray or yellow curd, or that is dry and brittle 
• Flavor
  • typical but not too strong; characteristic of all blue cheeses 
  • more pronounced flavor depending on the ripening time: 3, 6 or 9 months