Minimum 3 months. Ewe milk, raw, whole milk. Warmed, curdled milk with rennet added. Addition of penicillium.Turned several times a day. Salted with sea salt. Matured exclusively in Roquefort (Aveyron) caves. Rind is removed and replaced by aluminium foil. Do not damage the foil.
Sweating and crumbly paste with blue and green veins. Getting drier when placed in contact with air. Frank fragrance, with mildew scent. Strong taste, salty due to its preparation, also refined and melting.Leave in contact with air 45 minutes before tasting.
It is named after an old French village, Roquefort-sur-Soulzon. Damp caves, naturally ventilated through cracks in the mountain (called “fleurines”), offer this cheese an ideal maturing location. This explains why King Charles VI granted the countrymen of Roquefort-sur-Soulzon the monopoly of “Roquefort cheese” making, according to its traditional, ancient recipe.
Roquefort’s mildew is deliberately obtained by incorporating “penicillium roqueforti”, a bacteria which protects milk. Some cheese makers get it from rye bread that they cook themselves. Rules for making Roquefort cheese are very strict, and their application is permanently controlled.
You may taste it cold, either alone, or with a salad or dried fruits. You may also enjoy a delicious warm Roquefort sauce with a red meat. A really different, genuine blue cheese, worth to be tried at least once.