crumbled roquefort
Rich in calcium and phosphorus for bone health, and provides B vitamins including riboflavin and B12 from the ewe's milk base. Contains probiotics from the blue mold culture, though the sodium content is relatively high due to salting during production.
About
Roquefort is a blue cheese made from ewe's milk in the Roquefort-Sur-Soulzon region of southern France, protected by Appellation d'Origine Contrôlée (AOC) designation since 1925. The cheese is characterized by distinctive blue-green veining created by the mold Penicillium roqueforti, which develops naturally in the limestone caves of the Combalou plateau where it is aged. The texture is creamy yet crumbly, with a piquant, slightly salty flavor profile that combines sharp, peppery notes with underlying sweetness from the sheep's milk base.
The production process involves curdling raw ewe's milk, draining, molding, and then transferring the cheese to the naturally cool, humid caves for a minimum of three months, where the characteristic veining develops. Authentic Roquefort must be made within the AOC region and aged exclusively in the Combalou caves, which maintain constant temperature and humidity ideal for blue mold development.
Culinary Uses
Crumbled Roquefort serves as both a finishing element and key ingredient across numerous culinary applications. It is traditionally featured in French cuisine—notably in composed salads such as salade niçoise, paired with walnuts and pears, or crumbled over warm figs. The cheese complements beef preparations, particularly in pan sauces and compound butters, and appears in vinaigrettes where its assertive flavor creates complex emulsions. Beyond French traditions, crumbled Roquefort enriches composed grain bowls, crostini, and cheese boards. Its crumbly form facilitates even distribution in dishes and allows the blue veining's visual appeal to remain prominent, making it preferred over grated preparations in many presentations.