roquefort cheese
Rich in calcium and phosphorus for bone health, and a good source of protein; contains beneficial probiotics from the aging process and blue mold cultures. Roquefort is notably high in sodium due to its salting process.
About
Roquefort is a blue-veined cheese made from sheep's milk, produced exclusively in the Roquefort-sur-Soulzon region of southern France. The cheese has been protected by appellation d'origine contrôlée (AOC) status since 1925, meaning only milk from specific sheep breeds (primarily Lacaune) within defined geographic boundaries can be used in its production. The cheesemaking process involves inoculation with Penicillium roqueforti cultures, followed by aging in natural limestone caves (locally called "fleurines") in the Combalou plateau, where consistent temperature and humidity create ideal conditions for mold development. The result is a dense, crumbly paste with distinctive blue-green veining, a pungent aroma, and a sharp, salty flavor with slightly fruity undertones and a lingering bite.
Culinary Uses
Roquefort is primarily consumed as a cheese course in French cuisine, served on its own with crusty bread, crackers, or fresh fruit, particularly pears and grapes. Its assertive flavor and crumbly texture make it excellent for salads, where it pairs with bitter greens, walnuts, and vinaigrettes. It is also used in sauces for beef and fish dishes, crumbled into compound butters, and as a component in cheese boards. The cheese's saltiness and pungency make it a natural pairing with sweet wines, particularly Sauternes, and it complements fig preserves and honey. In cooking, it should be added toward the end of preparation to preserve its complex flavor profile.