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- Made from sheep's milk
- A variety of Bleu cheese
- Only 7 Roquefort producers, each in possession of special caves that produce the unique mold
- France's second most popular cheese after Brie
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Roquefort cheese is a semi-hard sheep's milk cheese from France that is white and crumbly with veins of blue mold. It has a salty and tangy flavor and a strong pungent smell. It is a type of Bleu cheese along with Gorgonzola and Stilton.
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Government Regulations
The production of Roquefort is heavily regulated by the AOC ([[Appellation d'Origine Contrôlée]])- Milk used must be delivered at least 20 days after milking.
- The adding of rennet must occur within 48 hours of milking.
- The bacteria Penicillium roqueforti must be produced in France from the natural caves of Roquefort-sur-Soulzon.
- Salting must be done with dry salt.
- The entire process producing, aging, packaging, and refrigeration must take place in the commune of Roquefort-sur-Soulzon.
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Roquefort Cheese Questions
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What is your favorite Cheese eaten straight out the packaging? 9 AnswersI have three things I get cravings for: 1. Trader Joe's English Cheddar with Carmelized Onions. Whoa, Nellie. 2. Trader Joe's sliced havarti 3. Real Wiscons... read more -
cheese balls? 2 AnswersHere is a Yummy cheese balls recipe for all occasions served either hot or cold. Please see the wonderful video from videojug.com. We are also delighted to wat... read more
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On Twitter Powered by Twitter
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Any good ideas for a starter for Xmas Day? I did Roquefort & pear salad last year, but have someone who doesn't like blue cheese this year!
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I'm in love with roquefort cheese
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Book title if Palin runs for president: "Going Roquefort: My Quest to Become the Big Cheese"
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@RedcurrantPR thanks for the link, I'm going for a cream soup with a touch of Roquefort cheese. A real winter warmer
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Friendsgiving cheese plate: Brie de Paris, Cypress Grove Truffle Tremor, Roquefort, English cheddar, Drunken Goat - chocolate espreso beans
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