Roquefort
| Types | |
|---|---|
| Animal milk | |
| Regions | |
| Special designations | |
| Organizations | |
| List articles | |
| Miscellaneous | |
Roquefort (pronounced [ˈrɒkfɔːr] in Great Britain, [ˈrɔʊkfɚt] in the US[1] and [ʀɔkˈfɔːʀ] in French) is a Domestic sheep's-milk blue cheese from the south of France, and is one of the most famous of all French cheeses. Though similar cheeses are produced elsewhere, European law dictates that only those cheeses aged in the natural Cambalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin. Roquefort is sometimes known as the "King of Cheeses", a distinction that is also used for the Italian Parmigiano Reggiano, the French Brie de Meaux and the English Stilton.
The cheese is white, crumbly and slightly moist, with distinctive veins of blue mold. It has characteristic odor and flavor with a notable taste of butyric acid; the blue veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxing sweet, then smoky, and fading to a salty finish. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3 kilograms, and is about 10 cm thick. As each kilogram of finished cheese requires about 4.5 litres of milk, Roquefort is high in fat, protein and minerals, notably calcium.
History
 | This section needs additional citations for verification. (August 2007) |
Legend has it that the cheese was discovered when a young shepherd, eating his lunch of bread and ewes' milk cheese, saw a beautiful girl in the distance. Abandoning his meal in a nearby cave, he ran to meet her.[citation needed] When he returned a few months later, the penicillium roqueforti mold had transformed his plain cheese into roquefort.
Roquefort, or similar style cheese, is mentioned in literature as far back as AD 79, when Pliny the Elder remarked upon its rich flavor.[citation needed] Cheesemaking colanders have been discovered amongst the region's prehistoric relics.
Production
| This section needs additional citations for verification. (September 2007) |
The mold that gives Roquefort its distinctive character (Penicillium roqueforti) is found in the soil of the local caves. Traditionally the cheesemakers extracted it by leaving bread in the caves for six to eight weeks until it was consumed by the mold. The interior of the bread was then dried to produce a powder. Nowadays the mold can be produced in a laboratory, which allows for greater consistency. The mold may either be added to the curd, or introduced as an aerosol, through holes poked in the rind.
Roquefort is made from the milk of the Lacaune breed of sheep. It is produced throughout the département of Aveyron and part of the nearby départements of Lozère, Gard, Hérault and Tarn. This area of France is notable for its limestone geology, which dictates what species of grass and wildflowers grow upon it, and thus influences the taste of the milk.
As of 2003, there are seven Roquefort producers. The largest by far is Roquefort Société made by the Société des Caves de Roquefort a subsidiary of Lactadis) , which holds several caves and opens its facilities to tourists. Roquefort Papillon is also a well-known brand. The five other producers, each holding only one cave, are Carles, Gabriel Coulet, Fromageries occitanes, Vernières and Le Vieux Berger.
Glutamate content
Roquefort has the highest level of glutamates of any naturally produced food, containing as much as 1280 mg of glutamate per 100 g of cheese.[2]