Roquefort cheese

Roquefort cheese. It is one of the world's most famous blue cheeses, produced exclusively from the raw sheep's milk of the Lacaune breed in the Aveyron department of Occitania. The cheese is aged in the natural Combalou caves of Roquefort-sur-Soulzon, where the unique Penicillium roqueforti mold develops, giving it its distinctive veins and sharp, tangy flavor. Recognized by a Protected designation of origin since the 15th century, it holds the first French AOC for cheese, granted in 1925.

History

The origins of this cheese are steeped in legend, with a popular tale suggesting its discovery by a youth in the Causses du Larzac who left his lunch of bread and curd in a cave. Historical records, however, provide more concrete evidence; Pliny the Elder mentioned a prized cheese from the Gaul region in his *Naturalis Historia*, and it was reportedly a favorite of Charlemagne. Its reputation was formally protected by a parliament of Charles VI, who issued a charter in 1411 confirming the aging rights for the inhabitants of Roquefort-sur-Soulzon. The cheese's status was further solidified in the 20th century following the work of microbiologist Émile Duclaux, who studied the Penicillium roqueforti mold, and the formal establishment of the AOC system.

Production

Production begins on local farms where the Lacaune sheep are milked. The raw sheep's milk is transported to dairy facilities, where rennet is added to coagulate it. The resulting curd is drained, lightly salted, and inoculated with spores of Penicillium roqueforti, historically harvested from rye bread left to mold in the caves. The young cheeses are then pierced with needles to allow oxygen to penetrate, encouraging the characteristic mold growth. They are transported to the Combalou plateau and placed in the specific caves of Roquefort-sur-Soulzon, where constant humidity, temperature, and natural ventilation from fissures known as *fleurines* create the ideal aging environment for a minimum of five months.

Characteristics

The cheese has a moist, crumbly, and slightly sticky texture, with no rind. Its interior is ivory-white in color, marbled with distinctive blue-green veins of Penicillium roqueforti mold. The aroma is strong, penetrating, and reminiscent of the caves and sheep's milk. The flavor profile is complex: notably sharp, salty, and tangy, with a rich, creamy background from the high butterfat content of the milk and a lingering, slightly spicy finish. It is typically sold in foil-wrapped cylindrical portions to preserve moisture.

Protected designation of origin

The cheese's production is governed by one of the oldest and strictest PDO systems in the world. The French AOC was awarded in 1925, and it later received European PDO status. The rules mandate that the milk must come from Lacaune sheep raised in a defined area of the Aveyron and parts of neighboring departments like Lozère and Gard. All ripening must occur in the natural caves of Roquefort-sur-Soulzon, and the Penicillium roqueforti mold used must be sourced from these caves. The regulatory body, the *Confédération Générale des Producteurs de Lait de Brebis et des Industriels de Roquefort*, enforces these specifications.

Uses in cuisine

Beyond being a classic component of a cheese board, often paired with Sauternes or a robust Port wine, it is versatile in cooking. It is famously used in sauces, such as a sauce Roquefort for steak or as a dressing for salads. It can be melted into soups, baked into soufflés, or used as a filling for omelettes and tarts. In the Aveyron region, it is a key ingredient in traditional dishes like *aligot* and potato-based recipes. It is also commonly spread on walnut bread or used in gourmet burgers and pasta dishes. Category:French cheeses Category:Blue cheeses Category:Appellation d'Origine Contrôlée cheeses