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.
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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Hope the suggestion will help you come up with a delicious meal. Enjoy. ...quote... Offer Roquefort or blue cheese with Sauternes. These cheeses are complemented by the sweet ...
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Hey tjaldrum Charles De Gaulle said that in 1962. If there were only 256, that would be impressive. The fact is, that there are over 1000 different kinds ...
References
Fast Facts
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A variety of Bleu cheese
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Only 7 Roquefort producers, each in possession of special caves that produce the unique mold
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