Cheese type Veined cheese
	Milk Ewe's milk
Roquefort Description White and faintly shiny cheese, creamy and smooth Veins color : blue-geen regularly spread The “pâte” (body) should be cohesive at the same time slightly crumbly 45% fat Pronounced flavour Strong smell	Country France
	Reknown areas of production Causses - Aveyron - Midi Pyrénées It is an AOC - Appelation d'origine controllée - which is the protected designation of origine.

Roquefort Fabrication Process

For the fabrication of the Roquefort cheese, the ewe’s milk is collected, tested and filtered to guarantee that it meets the standards of quality required to produce the cheese. This is especially important as the milk is neither pasteurized nor homogenized.

The first step is the milk curding. To do so rennin is stirred to the milk that is heated at 28 to 34 degrees to speed up the process.

In the second step, the curds are separated from the whey. The curds are cut into small chunks to drain the excess whey trapped inside and the mold culture (called Roqueforti penicillum) is added. It will grow and will give its texture to the Roquefort.

In the third step, the curds are placed into draining moulds in order to give its shape to the cheese. It is then salted and turned regularly for about a week. On entering the cave, the Roquefort to be, is pierced about 40 times from top to bottom. This is to encourage the growth of the mould.

The final step is the ripening process. The cheese is placed in a cave for 90 to 150 days. The caves remain at a constant level of moisture thanks to the “fleurines” which is a humid draft. It encourages the development of the bacteria but inhibit the growth of harmful bacteria that could spoil the cheese.

Roquefort History and Legend

According to the legend, a young shepherd fell in love with a shepherdess. He decided to follow her leaving behind him a piece of cheese and of bread in a cave where he was sleeping at night. On his return, he could see that the cheese was covered with mould. The mould was coming from the combination of the bread and the cheese. Being too hungry, he decided to eat it any way. He found that it tasted delicious and thus, the Roquefort was born.

Roquefort Storage

A Roquefort cheese can be kept up to 4 weeks when kept in the right conditions. It should always be wrapped when stored. To keep its moist and creamy it is best to leave it in its original packaging or in aluminum foil, and put it in the veg compartment of your fridge.

Roquefort Papillon is one of the leading brand of Roquefort.

Roquefort Tasting

For a perfect enjoyment, it is best to remove the Roquefort from the fridge at least one hour before eating.

Roquefort Recipes

Roquefort is used in many recipes. Add it to your salad to give it a kick, mix it with some butter and use it as a spread for your canapés, in your sauces, puff pastries, etc..

Know more

www.roquefort.fr/gb/index.html : Web site of the Tourist Office of the Land of Roquefort