Roquefort cheese: Brief, interesting facts about this blue cheese!

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Roquefort cheese

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Roquefort cheese is a kind of blue cheese which comes from the south of France.

Some brief interesting facts:

  • It is made from unpasteurized sheep’s milk curdled with Calf Rennet.
  • Only cheese from the region of Roquefort-sur-Soulzon (France) may be called Roquefort cheese.
  • This cheese is creamy and crumbly. It breaks into little pieces easily, and it is a little moist.
  • Strict guidelines set the tone for how producers make Roquefort cheese and following these is the key to achieving the official label.
  • Blue mould is added to Roquefort cheese, which gives it a particular taste.
  • Roquefort is produced in big wheels which weigh around 2.5 kilograms, and which are about 10 cm thick.
  • Roquefort needs to ripen around 3-5 months.

Naturally formed caves in the cliffs overhanging the village of Roquefort serve as the home of the cheese during aging, allowing it to absorb filtered moisture and flavors as time passes.

With no artificial flavors or preservatives, traditional Roquefort is unpasteurized and gluten free but it’s not vegetarian due to the animal rennet used while making it.