Today I got thinking and dreaming of the beautiful distinct flavour of Roquefort, it’s creamy, full bodied flavour, with a crumble texture and the distinct blue/green veins running through the white cheese which give Roquefort it overwhelming flavour. Where does this cheese come from? Obviously France lol! I have brought it so often on my travels, yet know nothing about Roquefort so a little research I think is in order.
Genuine Roquefort comes from the village of Roquefort-sur-Soulzon in Aveyron, Southern France. The milk that makes the cheese comes from Red Lacaune ewes which graze in the region which surrounds Roquefor-sur-Soulzon in the Midi-Pyrenees region.
The Roquefort is matured in the Combalou Caves in Roquefort-sur-Soulzon. The rights to do the ageing exclusively in these caves were given in 1411 by King Charles the VI and this still holds today. So all genuine Roquefort is aged in the Combalou Caves and these cheeses have the exclusive right to the name Roquefort.
The main Roquefort produces are” Roquefort Papillon”, “ Roquefort Societe”, “Fromageries occittannes”, ” Gabriel Coullet”, “Le Vieux Berger”, “Carles” and “Vernieres”. Genuine Roquefort will always have a red sheep on the label to signify the Red Lacaune ewes and of course the name Roquefort to where it origins lye.
Wines that marriage well with Roquefort, are sweet to cut the tang of Roquefort. Recommended wines are Port, Muscat and Sauternes.
When using Roquefort a consideration is to keep it simple, the ingredients that accompany this bold cheese should take second stage to enhance and support the main performer, Roquefort.