Delicious Roquefort Cheese
The Original Blue Cheese

 

 

 

 

 

 

 

 

 

Roquefort Cheese
Blue Cheese is known all over the world but if you have never tasted true Roquefort then you are in for a treat. This Blue Cheese goes back to ancient Rome and the epicenter is Roquefort-sur-Soulzon in France.

It's made with sheep's milk that has been injected with penicillium roqueforti, a unique blue mold taken from bread that has formed in the caves of the Combalou Mountains. This is where Roquefort cheese was discovered by accident.

Proper ripening is very important and takes at least 3 months. Blue Cheese which can officially be named Roquefort is aged only in the Combalou Mountains.

Roquefort begins at the dairy, where salt is added and needles are used to pierce it. It's then placed on oak racks in caves. The cheese then ages under the eye of a master "maturer." The characteristic green-blue veins of Roquefort mold forms when the damp, cool air flows over the cheese in the caves.

Roquefort should be served at room temperature. For best tasting, bring it to room temp one hour before serving. It goes well with a sweet wine after dinner.

Roquefort Blue Cheese should not be allowed to dry out. It should be kept in the wrapper it came in or it can be wrapped in foil. It should be kept on the bottom shelf of the refrigerator. Also avoid sudden changes in temperature. This can degrade the Blue Cheese.

 

 

 

Roquefort Societe is produced entirely from goats milk that has
been fed on the grasses of the Aveyron.
The aging of the cheese is in the cool and damp
caves found under the village of Roquefort-sur-Soulzon.