Roquefort Cheese Guide: How Is Roquefort Cheese Made?

Roquefort cheese, known as le fromage des rois et des papes (the cheese of kings and popes), is a bleu sheep's milk cheese from France. As an appellation d'origine contrôlée (AOC) product, Roquefort cheese can legally only come from the village of Roquefort-sur-Soulzon in the Aveyron region of southern France. Roquefort is famous worldwide for its pronounced blue veins and intense aroma.

According to popular legend, Roquefort cheese was discovered when a shepherd accidentally left a piece of cheese in a cave. Although this story is unverifiable, Roquefort does have a long history—longer than other famous blue cheeses, like Gorgonzola and Stilton. Some of the historical highlights include:

• Second century: Roman author Gaius Plinius Secundus, called Pliny the Elder, wrote about a cheese “bearing off the prize at Rome,” the first written mention of Roquefort cheese.
• Ninth century: The monks of St. Gall, near Roquefort-sur-Soulzon in France, served King Charlemagne Roquefort cheese.
• Fifteenth century: King Charles VI gave exclusive production rights of the unique blue-veined cheese to Roquefort-sur-Soulzon.
• Twentieth century: Roquefort cheese received the protected designation of origin status in 1925.

Roquefort cheese provides a balance of tangy and buttery flavors, like salted caramel with an added sharpness. It has a crumbly, semi-soft texture that's ideal for crumbling on salads or scooping onto a celery stick or cracker.

Roquefort cheese has been produced in much the same manner for thousands of years. The production process is as follows:

1. 1. Ewe's milk: Roquefort cheese starts with the milk, which must be unpasteurized and come from a ewe of one of the following breeds: Lacaune, Manech, or Basco-Bearnaise.
2. 2. Curds and whey: The milk is heated and mixed with rennet, then the curds (milk solids) are separated from the whey (liquid).
3. 3. Inoculation: The mold on Roquefort cheese used to come from its natural surroundings. Now, the cheese curds are mixed with cultures of the blue mold Penicillium roqueforti.
4. 4. Aging: Roquefort must age for five months in the limestone Combalou Caves of Roquefort in southern France. The humid yet breezy atmosphere of the caves promotes the growth of the desired mold. During the aging process (or affinage in French), cheesemakers add salt and use needles to encourage marble veining.
5. 5. Packaging: Roquefort cheese does not have a rind, so it is wrapped in aluminum foil.

The best way to enjoy Roquefort cheese might be on a cheese board and served with dry red wine or a sweet Sauternes wine. Roquefort also can be served as a salad topping or made into blue cheese dressing. Roquefort can also be used as a filling for pasta and savory tarts, like quiche.

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