Originating in Roquefort in France's Aveyron region, this is a magnificent cheese when perfectly ripened. The winds purify the air in the caves that have existed for centuries in the chalk cliffs and create a temperature low enough to support the Penicillium roqueforti, the mold that gives the cheese its blue veining.

 

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Product
pure raw whole sheep's milk cheese 

Production

the cheese is first pierced with needles to release carbon dioxide and foster mold development. After three weeks, the cheese is wrapped in large sheets of tinfoil to slow down the mold development. The cheeses are placed on oak shelves to ripen, a process that takes 3 months in the natural rocky caves of the Aveyron, naturally ventillated by the cool moist breezes coming from the fissures.

Description

• Creamy white smooth curd, somewhat firm, evenly veined with blue from top to bottom  
• Texture: creamy, slightly shiny, velvety appearance
• sold in cylinders of about 2.5 kg, Roquefort is wrapped in metallic foil. When you're buying it, refuse any with a gray or yellow curd, or that is dry and brittle 
• Flavor
  • typical but not too strong; characteristic of all blue cheeses 
  • more pronounced flavor depending on the ripening time: 3, 6 or 9 months

Nutritional values per 100 g

• Calcium: 600 - 870 g
• Calories: 344 - 370
• Lipids: 29 - 33 g
• Fat: 52%
• Phosphorus: 0.4 g
• Protein: 20 g
• Sodium: 4 g

Culinary notes
Roquefort pairs well with cream, pears and butter 

Sommelier's suggestion
5 to 6 year old Sauternes or Port