Roquefort cheese
Sign in to saveRoquefort (; Languedocien: Ròcafòrt) is a sheep-milk blue cheese from southern France. Though, within differences between legal roqueforts, indistinguishable cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon (in the Occitania region) may bear the name "Roquefort", as it is a recognised geographical indication, and has a protected designation of origin.
AI overview
Roquefort is a blue cheese made from sheep's milk in southern France, known for its distinctive veining and tangy flavor. Under European law, only cheese aged in the natural caves of Roquefort-sur-Soulzon can officially be called Roquefort, making it a legally protected product tied to its specific geographic origin.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Cheese.name
- Roquefort
- Cheese.image
- 265pxRoquefort265pxTexture of Roquefort
- Cheese.country
- France
- Cheese.region
- Aveyron
- Cheese.town
- Roquefort-sur-Soulzon
- Cheese.source
- Ewe (sheep)
- Cheese.pasteurised
- No
- Cheese.texture
- Semi-hard
- Cheese.aging
- 5 months
- Cheese.certification
- AOC: 1925
via Wikipedia infobox
Article
6 sectionsContents
- History
- Production
- AOC regulations
- Health benefits
- See also
- References
Roquefort (; Languedocien: Ròcafòrt) is a sheep-milk blue cheese from southern France. Though, within differences between legal roqueforts, indistinguishable cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon (in the Occitania region) may bear the name "Roquefort", as it is a recognised geographical indication, and has a protected designation of origin.
Roquefort is white, tangy, creamy and slightly moist, with veins of blue mold. It has a characteristic fragrance and flavor with a taste of butyric acid; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty. A typical wheel weighs between 2.5 and 3kg (5.5 to 6.6lbs), and is about thick. Each kilogram of finished cheese requires about 4.5 liters of milk to produce. In France, Roquefort is often called the "king of cheeses" () or the "cheese of kings", although those names may apply to other cheeses.