Roquefort

Roquefort is a French blue cheese produced from sheep's milk in the Roquefort-sur-Soulzon region of southern France. It is one of the oldest known blue cheeses and is noted for its blue-green veining and creamy interior. The cheese takes its name from the village and the surrounding limestone caves where it has traditionally been aged.

Roquefort has protected designation of origin (PDO) status and must be made from the milk of Lacaune sheep. After curdling, the curd is cut, drained, and pressed into wheels. Penicillium roqueforti, the mold that gives the cheese its characteristic veining, is introduced to the curd, and the wheels are salted. The cheese is then matured in the natural caves around Roquefort-sur-Soulzon for a minimum period, often several months. During aging, the wheels may be pierced to allow air and mold to develop throughout the interior.

The interior is pale ivory with distinct blue veining. The texture ranges from crumbly to creamy, depending on age, and the flavor is robust, tangy, and salty with a nutty finish and a pronounced aroma.

Roquefort is commonly enjoyed in wedges, crumbled over salads, or used in dressings and sauces. It pairs with strong wines, desserts, or fruit such as pears.

Regulation: Roquefort cheese is produced, processed, and aged under strict PDO guidelines in specified areas using traditional methods and raw sheep milk.