Shop products for Roquefort 
Genuine Roquefort can easily be an impressive feature of a meal or cheese board.
French Roquefort is one of the original blue cheeses. All true Roquefort cheese originates in the area of Roquefort-sur-Soulzon, a town that sits above the limestone caves in which the cheese is made. The caves are unusual because fissures in the walls provide for natural air circulation, yet create a temperature-controlled environment that is ideal for cheese making. They also maintain the damp, cool atmosphere necessary for the growth of the unique mould, called Penicillium roqueforti, that is responsible for the distinctive flavour of French Roquefort. (This is the same culture used to make English Stilton.)
In the production of Roquefort, a traditional cheese-making process is followed with great consistency and care. Sheep’s milk is shipped to the cheese-making facilities in 40 litre containers, rather than tanker trucks, to avoid breaking up the milk-fat on the way. The milk is tested and filtered, but neither pasteurised nor homogenised. It is then prepared with rennet for two hours, and then the whey is drained off. The curds are hand-ladled into draining molds, and the mould culture is added. The “finished” cheeses are stored for a week and turned frequently. At that point, they are taken to the caves of Cambalou, where they are salted and pierced to encourage the growth of the mould. Then they are kept in the caves for three months, or even longer, for ripening.
Varieties
Roquefort cheese is essentially just one variety, which is name- and trademark-protected under the guidelines of the Roquefort Association, Inc. If you want to be sure that you have obtained genuine Roquefort cheese, look for the red sheep seal on the packaging, which only authorized producers are entitled to display. Still, there are many brands of Roquefort to choose from, each with its own subtle qualities.
Preparation, uses, and tips
Cheese connoisseurs recommend that genuine Roquefort should be selected for an impressive feature of a meal or cheese board. Rather than mixing it into salad dressing, consider serving it separately, alongside the salad, to emphasize the individual flavours. Other less-costly types of blue cheeses can be reserved for dressings, dips, and spreads. These can be crumbled into plain yoghurt or sour cream to make a dip, or into mayonnaise to create a dressing. However you choose to serve it, Roquefort complements a wide range of interesting breads (use it to flavour focaccia) and whole-grain crackers. It’s wonderful with strudel, baked potatoes, and polenta. This cheese is also superb with port or other robust red wines, dessert wines like Sauternes, and fruits such as ripe pears.
Nutritional Highlights
Roquefort cheese, 1 oz. (28g)
Calories: 105
Protein: 6.1g
Carbohydrate: 0.57g
Total Fat: 8.7g
Fiber: 0.0g
*Good source of: Calcium (188mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
