Is Roquefort Cheese Blue Cheese?
Roquefort cheese is definitively a blue cheese, but it’s a blue cheese with a designation of origin (AOC), meaning it must be produced in a very specific way and in a particular region of France to earn the Roquefort name. This sets it apart from other blue cheeses.
The Blue Cheese Family
Blue cheese is a category defined by the presence of Penicillium molds, which give it its distinctive blue or green veins and characteristic tangy flavor. These molds develop during the cheese-making process, contributing to the cheese’s unique aroma and taste profile. Think of blue cheese as the umbrella term, and Roquefort as a specific, prized member of that family.
What Makes Roquefort Special?
While Roquefort is indeed a blue cheese, its production is tightly controlled and geographically specific. Several factors contribute to its unique character:
- Sheep’s Milk: Roquefort is exclusively made from the raw milk of Lacaune sheep. This breed is known for its rich, flavorful milk.
- Caves of Roquefort-sur-Soulzon: The cheese must be aged in the natural caves of Roquefort-sur-Soulzon in France. These caves have a unique microclimate that fosters the growth of Penicillium roqueforti, the mold that gives Roquefort its distinctive flavor and appearance.
- Traditional Production Methods: The cheese-making process follows time-honored traditions, preserving the unique characteristics of Roquefort.
The Roquefort Production Process
The creation of Roquefort involves a meticulous and carefully controlled process:
- Milk Collection: Only milk from Lacaune sheep is used.
- Curd Formation: The raw milk is curdled using rennet.
- Cutting and Draining: The curd is cut into small pieces and drained of whey.
- Molding: The curd is placed into molds.
- Penicillium Roqueforti Introduction: Penicillium roqueforti, cultivated on rye bread, is added to the curd.
- Salting: The cheese is salted to control moisture and promote mold growth.
- Piercing: The cheeses are pierced with needles to allow air to circulate and encourage the growth of the blue mold.
- Aging in Roquefort Caves: The cheeses are aged in the natural caves of Roquefort-sur-Soulzon for a minimum of 90 days. The unique cave environment contributes to the cheese’s characteristic flavor and texture.
Roquefort vs. Other Blue Cheeses: A Comparison
| Feature | Roquefort | Other Blue Cheeses (e.g., Gorgonzola, Stilton) |
|---|---|---|
| Milk Source | Lacaune sheep’s milk | Cow’s milk (Gorgonzola, Stilton) or other milks depending on the cheese. |
| Penicillium Mold | Penicillium roqueforti | Different strains of Penicillium molds (e.g., Penicillium glaucum). |
| Aging Location | Caves of Roquefort-sur-Soulzon, France | Various locations, not geographically restricted. |
| Flavor Profile | Sharp, tangy, salty, with a distinct sheepy flavor and creamy texture. | Varies depending on the cheese, but generally tangy, sometimes milder or creamier. |
| Origin Protection | Appellation d’Origine Contrôlée (AOC) / Protected Designation of Origin (PDO) | May or may not have protected origin status. |
Enjoying Roquefort: Serving Suggestions
Roquefort is a versatile cheese that can be enjoyed in various ways:
- On its own: Served at room temperature with crusty bread or crackers.
- In salads: Crumbled over salads with walnuts and pears or apples.
- In sauces: Melted into creamy sauces for pasta or meat dishes.
- With wine: Paired with sweet wines like Sauternes or Port.
- With fruits and nuts: Served as part of a cheese board with figs, dates, and walnuts.
Storing Roquefort Properly
Proper storage is essential to maintain the quality and flavor of Roquefort:
- Wrap the cheese tightly in wax paper or cheese paper.
- Store it in the refrigerator, ideally in a cheese drawer or a container to prevent it from drying out.
- Avoid storing it near strong-smelling foods, as it can absorb odors.
Common Mistakes When Buying and Using Roquefort
- Buying too much: Roquefort has a strong flavor, so a little goes a long way.
- Not storing it properly: Improper storage can lead to drying or mold growth.
- Serving it too cold: Serving Roquefort at room temperature allows its flavors to fully develop.
- Pairing it with inappropriate wines: Avoid pairing it with dry, tannic red wines, as they can clash with the cheese’s flavor.
Frequently Asked Questions (FAQs)
What is the origin of Penicillium roqueforti?
The Penicillium roqueforti mold used in Roquefort cheese is traditionally cultivated on rye bread. Loaves of rye bread are left to mold in the Roquefort caves. The mold is then dried, ground into a powder, and added to the cheese during the production process. This ensures the distinctive characteristics of Roquefort cheese are maintained.
Can I make Roquefort at home?
While you can attempt to make a blue cheese at home, it’s virtually impossible to replicate authentic Roquefort due to the strict regulations, the unique Lacaune sheep’s milk, and the irreplaceable cave environment of Roquefort-sur-Soulzon.
Is Roquefort safe to eat during pregnancy?
Because Roquefort is made with raw, unpasteurized milk, it is generally not recommended for pregnant women due to the risk of Listeria contamination. Always consult your doctor for specific dietary advice.
How can I tell if Roquefort is fresh?
Fresh Roquefort should have a creamy, moist texture and a pungent aroma. Avoid cheese that looks dry, cracked, or has an ammonia-like smell, which could indicate spoilage.
What is the best way to serve Roquefort?
The best way to serve Roquefort is at room temperature to allow its flavors to fully develop. Pair it with crusty bread, crackers, fruits, nuts, and sweet wines for a delightful culinary experience.
Can I freeze Roquefort cheese?
Freezing Roquefort is not recommended as it can alter the cheese’s texture and flavor. It may become crumbly and lose some of its creaminess.
Is Roquefort cheese vegetarian?
The vegetarian status of Roquefort depends on the rennet used in its production. Traditionally, animal rennet is used, making it unsuitable for strict vegetarians. However, some producers may use vegetarian-friendly rennet, so it’s essential to check the label or inquire with the manufacturer.
What wines pair well with Roquefort?
Roquefort pairs exceptionally well with sweet wines such as Sauternes, Port, and late-harvest Riesling. The sweetness of the wine balances the salty, tangy flavor of the cheese.
What are some good Roquefort substitutes?
If you can’t find Roquefort, other blue cheeses like Gorgonzola, Stilton, or Bleu d’Auvergne can be used as substitutes, although they will have different flavor profiles.
How long does Roquefort last?
Properly stored Roquefort can last for several weeks in the refrigerator. Pay attention to its appearance and aroma for any signs of spoilage.
Does Roquefort have health benefits?
Like other cheeses, Roquefort provides calcium and protein. The molds in blue cheese are also being investigated for their potential health benefits, but more research is needed.
How is Roquefort graded or classified?
Roquefort is not typically graded in the same way as some other cheeses. However, the Appellation d’Origine Contrôlée (AOC) designation ensures that the cheese meets strict quality standards and is produced according to traditional methods. The AOC label guarantees the authenticity and quality of the Roquefort cheese.