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Roquefort is a French cheese from the southern Massif Central. Roquefort is made with sheep's milk. White Roqueforts are also made in the Pyrenees with milk from Corsican sheep. The cheese is sent to Roquefort where it eventually matures and turns blue. The success of Roquefort relates to the humid environment of the local caves wherein they are left to mature.

Roquefort cheeses are made in a similar way to Gorgonzola: the cut curd is packed in moulds, brushed with salt and pricked with needles. The unripe cheeses are then left to mature in the caves of the Combalou mountains where the moisture-laden air freely circulates around the spores of Penicillium glaucum, var. roqueforti and in about 6 weeks the cheeses start to become "blue".

Roquefort has a white paste with blue-green veins, and a fairly strong flavour. Roquefort is used to make tartelettes au Roquefort and in popular salad dressings.

Further Reading

Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.