French Roquefort

Made from sheep’s milk, Roquefort Cheese is made in the South of France, using a process called ‘penicillium roqueforti’.

The mould was originally found in the caves where the cheese aged, however, now it is produced in laboratories to ensure the consistency of the cheese. French Roquefort is usually matured for anywhere between 4 and 9 months.

The cheese is white and crumbly with distinct blue/green veins, which provide a sharp tang. There is no rind which makes the exterior edible and slightly salty.

Exclusively made from the milk of the red Lacaune ewes, they spend their lives grazing on the plateau of Rouergue, Causses in the Aveyron, Roquefort is one of the best known blue cheeses. Though similar cheeses are produced elsewhere, European Law dictates that only those cheeses matured naturally in the Combalou caves can bear the name Roquefort.

They are sold in wheels and weigh around 3kg. Each kilogram of cheese requires around 4.5 litres of milk, which means this cheese is high in protein and minerals; notably calcium and sodium.

The legend of Roquefort cheese is that a youth was eating his lunch of bread and ewe’s milk cheese, saw a beautiful girl in the distance and ran off to meet her. When he returned a few months later and the mould in the caves had transformed his cheese in to Roquefort. It is mentioned in history as far back as 79 AD.

With a creamy and soft taste this particular cheese goes well with nuts and figs.