Roquefort

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

In France they call it cheese Roquefort "The king of all cheeses." Roquefort is the most popular and popular blue cheese not only among the French, but all over the world. Interestingly, countries such as Australia and New Zealand have banned this fragrant dairy delicacy because it does not meet their standards. However, Roquefort cheese continues to be revered as the king of all cheeses.

Roquefort is produced only from unpasteurized sheep's milk and probably has the most interesting technological process of production. The interesting caves that are home to Roquefort cheese are located at the foot of Roquefort-sur-Soulzon, located between Marseille and Bordeaux, southern France. This area around Montpellier has a centuries-old tradition of sheep breeding and logically here is born the interesting technology for the production of the best fragrant cheese in the world.

These caves are actually cracks in the limestone rock Kambalu, with a unique microclimate. In them around the clock and annually the temperature is around + 9º and the humidity is 95%. In addition, there is a current that carries the spores of cheese mold on the walls of the cave and vice versa.

An interesting fact is that Roquefort is the first cheese in the world to be protected by a patent. In 1925, it was the first cheese to receive AOC status in France. As early as 1411, there was a decree stating that only cheese produced by this technology and ripened in this area has the right to be called Roquefort.

Of course, although the patent Roquefort, like many other cheeses and champagne, for example, has been the subject of countless copies that want to compete with the original, but rarely succeed.

To prevent imitations of Roquefort, a law was passed in 1961 that allowed Roquefort to be made in other parts of southern France. Roquefort is made in the Atlantic Pyrenees department of Corsica, where the climate is also suitable for the maturation of the aromatic delicacy, but to be called a true Roquefort, its origin must be from the mountain caves in the area around the village of the same name.

Legend of Roquefort

There are claims that the technology for making Roquefort was created about 2000 years ago, which is perhaps a bit exaggerated. However, in 1411, King Charles V became the one who recognized and guaranteed the monopoly on making this cheese to the inhabitants of the French village of Roquefort-sous-Susonne. There is an interesting legend about the origin of the fragrant blue cheese.

A young shepherd was grazing his flock of sheep on one of the hills near the village of Roquefort. Suddenly a young and beautiful shepherd from a neighboring village passed by. The girl so impressed the young shepherd that he forgot about everything, including his breakfast of coma, rye bread and a piece of fresh cheese, which he left in a nearby cave.

Driven by the beautiful girl's thoughts, the young shepherd remembered his breakfast only a few days later. When he returned to the cave, he found that the ordinary cheese he had forgotten had changed considerably. A blue-green mold appeared on it. And since the shepherd was quite hungry, he decided to eat the moldy cheese, which, fortunately, fascinated him in its appetizing taste. In this way, the real Roquefort cheese began to be produced centuries ago.

Roquefort production technology

Roquefort is produced in cylindrical, round cakes with a diameter of 19 - 20 cm and a height of 8, 5 - 10, 5 cm. To the good unpasteurized sheep's milk, from which the cheese is made, a special penicillin mold is added and finally left to mature natural limestone caves with a temperature of 9 degrees. Roquefort matures on oak shelving with good ventilation for a period between 4 and 9 months.

Roquefort pies weigh about 2, 5-2, 9 kg are covered with a natural sticky crust, ivory in color. The inside is firm and at the same time slightly crumbly. Mature Roquefort has a thick, creamy texture, white color and dense unevenly scattered blue-black veins of mold.

As for the aroma of the popular cheese, it is an incomparable bouquet of well-matched bright caramel of sheep's milk and the sharp metallic smell of blue mold. Roquefort charms with its strong, spicy, silky cream and slightly salty taste with a tart finish. One of the subtleties is cutting Roquefort.

For this purpose, special devices are used, which are called la roquefortaise. This special device does not disturb the structure of the tender mold inside the greasy cheese, although the same effect can be achieved with a very sharp knife.

Different Roquefort producers often have differences in the color and texture of the cheese due to slight differences in production methods. The specific mold on the surface of the cheese is due to the bacterium Penicillium Roqueforti.

Some growers make this bacterium from rye bread that they make themselves. In other words, the mold is grown on bread, which stands in the most ventilated places. The mold is sometimes inserted into the cheese itself with the help of long needles.

Composition of Roquefort

If you're wondering where the specific smell of cheeses like Roquefort and Camembert comes from, know that this is due to the breakdown of higher fatty acids into methyl ketones. This type of cheese contains a lot of salts and minerals such as zinc, magnesium, phosphorus and protein, as well as vitamin A, B2, B12, D and PP.

The fat content of Roquefort is at least 52% - it is quite a greasy cheese that should be consumed in moderation.

100 g of Roquefort cheese contains: about 369 kcal, 21.54 g of protein, 2 g of carbohydrates and a minimum of 30, 64 g of fat.

Culinary use of Roquefort

The most famous blue cheese in the world is a delight for the palate and senses. You can add grated Roquefort to all your favorite dishes to give them an interesting and appetizing taste and aroma.

An interesting idea is to make skewers of fresh fruit, between which you add small pieces Roquefort. The aroma of grapes, pears and figs goes well with this fragrant cheese. You can also put a little Roquefort in different sauces, salad dressings, and don't forget to add some nuts to complete the culinary magic.

As for the drinks, Roquefort is a great combination with red wines with a dense body, as well as sweet white wines. It is often consumed with dessert wines from the region of Sauternes-France, Tokay-Hungary, etc., as well as with more aromatic wines of the Muscat variety.

Damage from Roquefort

As already mentioned, Roquefort is banned in countries such as Australia and New Zealand because its technological process from unpasteurized milk does not meet any of their cheese production standards.

To some extent Roquefort, although one of the most delicious cheeses in the world, is dangerous to eat. This is especially true for pregnant women because they (and not only them) can become infected with listeria. Listeria is fatal in some cases, and pregnancy can lead to fetal loss.