Chef at 14:20, 15 February 2025

2025-02-15T14:20:26Z

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|title=Roquefort cheese suppliers, pictures, product info
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|description=Roquefort is an AOP ewes' milk blue cheese from the south of France, and together with Bleu d'Auvergne, Stilton and Gorgonzola is one of
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[[Image:Roquefort cheese.jpg|300px|thumb|right|Roquefort cheese]]
Roquefort is an [[AOP]] [[ewes' milk]] [[blue cheese]] from the south of France, and together with Bleu d'Auvergne, [[Stilton]] and [[Gorgonzola]] is one of the world's best known blue cheeses. Though similar cheeses are produced elsewhere, European law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin. Roquefort is sometimes known as the "King of Cheeses", a distinction that is also used for the Italian [[Parmigiano Reggiano]], the French [[Brie de Meaux]] & [[Époisses de Bourgogne]], and the English [[Stilton]].

The cheese is white, crumbly and slightly moist, with distinctive veins of blue mold. It has characteristic �odour� and flavour with a notable taste of butyric acid; the blue veins provide a sharp tang. The overall flavour sensation begins slightly mild, then waxing sweet, then smoky, and fading to a salty finish. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3 kilograms, and is about 10 cm thick. As each kilogram of finished cheese requires about 4.5 litres of milk, Roquefort is high in fat, protein and minerals, notably calcium.
==See also==
{{CheeseContact}}
[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:Cheeses]]
[[Category:French cheeses]]
[[Category:Languedoc-Roussillon cheeses]]
[[Category:Midi-Pyrénées cheeses]]
[[Category:Blue cheeses]]
[[Category:Ewes' milk cheeses]]

[[Category:PDO-PGI-TSG ingredients]]

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Roquefort cheese - Revision history

Chef at 14:20, 15 February 2025