Is Roquefort the Same as Blue Cheese? Understanding the Distinction
No, Roquefort is not the same as blue cheese, although it is a type of blue cheese. Roquefort is a protected designation of origin (PDO) cheese made exclusively from sheep’s milk in a specific region of France, whereas blue cheese can be made from cow’s, sheep’s, or goat’s milk and produced in various locations worldwide.
The World of Blue Cheese: A Broad Overview
Blue cheese, renowned for its distinctively pungent aroma and striking marbled appearance, represents a vast category of cheese characterized by the presence of blue or greenish-blue veins of Penicillium mold. This mold imparts its characteristic flavor and texture, ranging from creamy and mild to sharp and crumbly. Understanding the broad spectrum of blue cheese is crucial before narrowing the focus to the unique attributes of Roquefort.
Roquefort: The King of Blue Cheeses
Roquefort, often hailed as the “king of cheeses,” occupies a special place within the blue cheese family. Its unique production method, specific geographic origin, and exclusive use of sheep’s milk set it apart from its counterparts. Roquefort’s flavour profile is intensely sharp, salty, and tangy, with a rich, creamy texture that melts in the mouth. It possesses a complexity that comes from the maturation process in natural limestone caves.
Protected Designation of Origin (PDO)
The Protected Designation of Origin (PDO) is a crucial factor in understanding the uniqueness of Roquefort. This European Union designation ensures that the cheese is produced, processed, and prepared within a specific geographical area, using recognized know-how. For Roquefort, this area is the Aveyron region of France, and the cheese must be aged in the natural Combalou caves of Roquefort-sur-Soulzon. This guarantees the authenticity and traditional quality of the cheese.
The Roquefort Production Process: A Journey of Tradition
The production of Roquefort is a meticulous process that has remained largely unchanged for centuries.
- Milk Collection: Only raw, whole milk from Lacaune sheep raised in the designated region is used.
- Curd Formation: The milk is curdled using rennet.
- Inoculation: Penicillium roqueforti, the specific mold that gives Roquefort its blue veins, is introduced. Traditionally, this mold was cultivated on rye bread baked in the caves.
- Cutting and Draining: The curd is cut and drained to remove whey.
- Molding: The curd is placed in cylindrical molds.
- Salting: The cheese is salted to control moisture and flavor development.
- Piercing: The cheese is pierced with needles to allow air to circulate and encourage mold growth.
- Aging: The cheeses are aged in the natural Combalou caves for a minimum of 90 days, where the unique microclimate fosters the development of Roquefort’s characteristic flavor and texture.
Key Differences Summarized
| Feature | Roquefort | Other Blue Cheeses |
|---|---|---|
| Milk Source | Sheep’s Milk | Cow’s, Sheep’s, or Goat’s Milk |
| Origin | Aveyron, France | Various Locations Worldwide |
| Mold Type | Penicillium roqueforti | Various Penicillium species |
| Aging Location | Combalou Caves of Roquefort-sur-Soulzon | Various, often climate-controlled |
| Protection | Protected Designation of Origin (PDO) | May or may not have a PDO or similar protection |
| Flavor Profile | Sharp, salty, tangy | Varies depending on milk and process |
Other Notable Blue Cheeses
While Roquefort stands apart, other blue cheeses offer diverse flavor profiles and textures. These include:
- Gorgonzola: An Italian blue cheese made from cow’s milk, known for its creamy texture and milder flavor.
- Stilton: An English blue cheese also made from cow’s milk, boasting a rich, complex flavour and crumbly texture.
- Bleu d’Auvergne: A French cow’s milk blue cheese with a strong, pungent flavor.
- Cabrales: A Spanish blue cheese traditionally made from a blend of cow’s, goat’s, and sheep’s milk and aged in caves in the Picos de Europa mountains.
Enjoying Roquefort: Serving Suggestions
Roquefort’s assertive flavor pairs beautifully with sweet and savory accompaniments. Consider serving it with:
- Fruits: Pears, figs, grapes
- Nuts: Walnuts, pecans
- Honey: Drizzled over the cheese
- Crackers or Bread: Crusty baguette, whole-wheat crackers
- Wine: Sweet wines like Sauternes or Port, or a robust red wine
Storage Tips for Optimal Flavor
To preserve Roquefort’s flavor and texture, wrap it tightly in parchment paper and then in plastic wrap. Store it in the refrigerator’s cheese drawer to maintain a consistent temperature and prevent it from drying out. Consume within a week of opening for the best quality.
Frequently Asked Questions About Roquefort
Is Roquefort suitable for vegetarians?
Roquefort is not always suitable for vegetarians. Some producers use animal rennet in the cheesemaking process. It’s important to check the label or contact the manufacturer to confirm whether vegetarian rennet was used.
Can I substitute another blue cheese for Roquefort in a recipe?
You can substitute another blue cheese for Roquefort, but the flavor will be different. Gorgonzola is a milder option, while Stilton offers a similar intensity but a slightly different flavour profile. Consider the recipe and your taste preferences when choosing a substitute.
How can I tell if Roquefort has gone bad?
Signs that Roquefort has spoiled include an excessively strong ammonia smell, a slimy or discolored surface, or a significantly changed texture. If you notice any of these signs, it’s best to discard the cheese.
What is the white powdery substance on Roquefort?
The white powdery substance is likely tyrosine, an amino acid that crystallizes on the surface of aged cheese. This is a natural occurrence and not a sign of spoilage.
Is Roquefort safe to eat during pregnancy?
Due to the use of raw milk and potential for Listeria contamination, it’s generally recommended that pregnant women avoid Roquefort. Consult with your doctor for specific advice.
How does the cave aging contribute to Roquefort’s flavor?
The caves provide a unique environment with consistent temperature and humidity, which fosters the growth of Penicillium roqueforti and allows the cheese to develop its characteristic flavor and texture. The cave’s microorganisms also contribute to the complex flavour profile.
What makes Lacaune sheep milk so special for Roquefort production?
Lacaune sheep milk has a high fat and protein content, making it ideal for cheesemaking. The milk also has a distinct flavor that contributes to Roquefort’s unique characteristics.
Does Roquefort have any health benefits?
Like other cheeses, Roquefort provides calcium and protein. The mold in blue cheese also produces compounds with potential anti-inflammatory properties, although more research is needed in this area. However, due to its high salt and fat content, Roquefort should be consumed in moderation.
Can I freeze Roquefort?
Freezing Roquefort is not recommended as it can alter the texture and make it crumbly. The flavor may also be affected. It’s best to store it properly in the refrigerator and consume it fresh.
What wines pair well with Roquefort besides Sauternes and Port?
Besides Sauternes and Port, robust red wines like Cabernet Sauvignon or Shiraz can also pair well with Roquefort. The boldness of the wine can stand up to the cheese’s strong flavor.
How is the Penicillium roqueforti introduced to the cheese during production?
Traditionally, the mold was cultivated on rye bread baked in the caves. Today, commercial preparations of Penicillium roqueforti are often used. These are added to the milk or curd during the cheesemaking process.
Where can I buy authentic Roquefort cheese?
Authentic Roquefort cheese, with the PDO seal, can be found in specialty cheese shops, gourmet food stores, and some supermarkets. Look for the official Roquefort label to ensure you are purchasing the real deal.