2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The most famous cheese in the world is undoubtedly Roquefort. Myths and legends have been around for thousands of years about the way it was made, but the truth is still shrouded in mystery.
The original Roquefort cheese is the only one aged in the natural Cambalou caves in the Roquefort-sur-Sulzon area. The most popular legend is that a local shepherd forgot a piece of sheep's cheese in one of the caves in the area, and when he returned a few days later, he found something interesting.
The whole cheese was cut with holes from which green mold protruded. Unable to blunt his curiosity, the pastor tasted the cheese and discovered the most unique delicacy known to us today.
Roquefort cheese is made from unpasteurized whole milk from the Lacon sheep breed. These sheep are derived from a cross of the best breeds known in the area.
They produce up to over 260 liters of high quality milk annually. The production of a kilogram of world-famous cheese requires an average of 4.5 liters of milk.
The start of production is like any other cheese. It is fermented with rennet yeast, which causes the protein of the milk to coagulate and the coagulation to separate and cut. When this happens, it is salted and placed in molds.
The qualities for which this cheese is valued are acquired during its maturation. They are mainly due to the unique area of the caves near the village of Roquefort-sur-Sulzon, where the young shepherd first left a sheep's cheese to mature.
They are a maze of eleven floors that runs under the entire area. The openings on the steep mountain slope provide natural ventilation, which determines the development of the mold fungus Penicillium roqueforti, which inhabits these dark labyrinths.
It is she who turns sheep's cheese into this amazing product. Another secret is that bread is left in the caves for about 6-8 weeks. The mold with which it is covered is then dried and ground to a powder. It is injected into the cheese during fermentation.
The secret of the production are the practices that the masters apply in the processing of the cheese in these caves. It is known only that each of the cheesecakes weighs about 2.5-3 kg and has a diameter of about 20 cm.
They are located on specially made beech shelves. The "sowing" with the mold is done by piercing each pie with a needle, after which it develops for at least three months.
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