Are Blue Cheese and Roquefort the Same?
Roquefort is a type of blue cheese, but not all blue cheese is Roquefort. Roquefort must be made in a specific region of France from sheep’s milk and cured in the Roquefort caves, while blue cheese encompasses a broader category of cheeses made using Penicillium mold.
Decoding the Dairy Aisle: Blue Cheese vs. Roquefort
Blue cheese, with its striking veined appearance and pungent flavor, holds a special place in the culinary world. But within this family, Roquefort enjoys a unique status, raising the question: are they one and the same? Understanding the nuances of production, origin, and characteristics is key to appreciating the differences and similarities between these two delectable cheeses.
The Broad Spectrum of Blue Cheese
Blue cheese is a category defined by the presence of Penicillium mold, which imparts the characteristic blue or green veins and distinct flavor. This mold is introduced during the cheesemaking process, either by adding spores to the milk or injecting them directly into the curds. As the cheese ages, the mold grows, creating its signature look and taste.
- Many different types of milk can be used: cow, sheep, goat.
- Production can occur in various countries around the world.
- Flavor profiles range from mild and creamy to sharp and intensely pungent.
Examples of blue cheese beyond Roquefort include Gorgonzola (Italy), Stilton (England), and Bleu d’Auvergne (France). Each of these has unique characteristics due to the specific milk used, the Penicillium strain, and the aging process.
Roquefort: The King of Blues
Roquefort stands apart from other blue cheeses due to its stringent production regulations and unique aging environment. It is exclusively produced in the Aveyron region of Southern France, and made using raw sheep’s milk from the Lacaune breed.
- Milk Source: Exclusively raw sheep’s milk from the Lacaune breed.
- Origin: Only produced in Roquefort-sur-Soulzon, France.
- Aging: Aged in the Combalou caves, providing unique temperature and humidity.
The Combalou caves, naturally ventilated by “fleurines” (cracks in the rocks), offer a consistent temperature and humidity essential for Roquefort’s distinct flavor development. The Penicillium roqueforti mold, also indigenous to these caves, further contributes to its unique profile.
Production Process: A Tale of Two Cheeses
While the underlying principle of blue cheese production is similar, Roquefort follows a more controlled and specific method than general blue cheese production.
| Feature | Blue Cheese (General) | Roquefort |
|---|---|---|
| Milk Source | Cow, sheep, goat, or a blend. | Raw sheep’s milk (Lacaune breed) |
| Location | Various regions worldwide. | Roquefort-sur-Soulzon, France |
| Penicillium Mold | Various strains, often commercially produced. | Penicillium roqueforti, naturally occurring in Combalou caves |
| Aging | Various environments, temperature, and humidity. | Combalou caves, specific temperature and humidity. |
Essentially, Roquefort is governed by strict Appellation d’Origine Protégée (AOP) regulations, ensuring its authenticity and quality.
Flavor Profiles: A Spectrum of Pungency
Both blue cheese and Roquefort offer a distinctively pungent and often salty flavor. However, Roquefort typically boasts a more intense and complex flavor profile compared to many other blue cheeses.
- Roquefort: Sharp, tangy, peppery, with a creamy texture and a lingering aftertaste.
- General Blue Cheese: Varies widely depending on milk type, aging, and mold strain. Can range from mild and creamy to sharp and aggressively pungent.
The raw sheep’s milk and the unique Combalou cave aging give Roquefort its characteristic earthy and subtly sweet undertones, complementing its bold blue cheese character.
Common Mistakes: Navigating the Blue Cheese World
- Assuming all blue cheese is the same. Understanding the nuances of different blue cheeses will elevate your culinary experiences.
- Storing blue cheese improperly. Wrap tightly in wax paper or cheese paper and refrigerate to prevent drying and off-flavors.
- Serving blue cheese too cold. Allow blue cheese to come to room temperature before serving to fully appreciate its flavors and aromas.
- Pairing blue cheese with inappropriate wines or foods. Experiment with different pairings to discover your preferences, but generally, sweet wines and fruits complement blue cheese well.
Frequently Asked Questions (FAQs)
What does AOP mean and why is it important for Roquefort?
AOP stands for Appellation d’Origine Protégée (Protected Designation of Origin). It’s a European Union certification guaranteeing that a product is produced, processed, and prepared in a specific geographical area using recognized know-how. For Roquefort, the AOP ensures that it is made in the Roquefort-sur-Soulzon region of France, using Lacaune sheep’s milk and aged in the Combalou caves, maintaining its authentic character and quality.
Can Roquefort be made with cow’s milk?
No. Roquefort MUST be made exclusively from raw sheep’s milk from the Lacaune breed to be legally sold as Roquefort under the AOP designation. Cheese made with cow’s milk, even if produced in the Roquefort region and aged in a similar manner, cannot be labelled or sold as Roquefort.
What is the Penicillium mold used in Roquefort?
The Penicillium mold used in Roquefort is Penicillium roqueforti. This specific strain is often naturally present in the Combalou caves where Roquefort is aged, contributing to its characteristic flavor and aroma. While other Penicillium strains can be used in other blue cheeses, Penicillium roqueforti is crucial for Roquefort’s unique profile.
How long is Roquefort typically aged?
Roquefort is typically aged for a minimum of 90 days in the Combalou caves. However, some producers may age their Roquefort for longer periods, further developing its complex flavors and textures. The specific aging time can vary depending on the desired characteristics of the final product.
What are the “fleurines” in the Combalou caves?
“Fleurines” are natural cracks and fissures in the rocks of the Combalou caves. These fissures allow for natural ventilation, regulating the temperature and humidity within the caves. This constant airflow is essential for the development of the Penicillium roqueforti mold and the overall aging process of Roquefort.
How should Roquefort be stored to maintain its quality?
To maintain its quality, Roquefort should be wrapped tightly in wax paper or cheese paper and stored in the refrigerator. Avoid storing it in plastic wrap, as this can trap moisture and promote the growth of unwanted mold. Ideally, store it in a cheese drawer or a container with good ventilation.
What are some good food pairings for Roquefort?
Roquefort pairs well with sweet wines like Sauternes or Port, as the sweetness balances its saltiness and pungency. It also complements fruits like pears, figs, and grapes. Additionally, it can be paired with nuts like walnuts or almonds, and breads like crusty baguettes or rye.
Can Roquefort be used in cooking?
Yes, Roquefort can be used in cooking, although its strong flavor should be considered. It can be crumbled into salads, melted into sauces, or used as a filling for pastries and tarts. It’s also a great addition to pizza or pasta dishes.
Is Roquefort vegetarian?
Generally, Roquefort is not considered vegetarian because it traditionally uses animal rennet in the cheesemaking process. However, some producers may use vegetarian rennet, so it is essential to check the label or inquire with the cheesemaker if you are vegetarian.
How can I tell if Roquefort is of good quality?
Good quality Roquefort will have distinct blue-green veins evenly distributed throughout the cheese. The texture should be creamy and slightly crumbly, and the aroma should be pungent but not overly ammonia-like. The flavor should be balanced, with a good mix of salty, tangy, and earthy notes.
What is the nutritional value of Roquefort cheese?
Roquefort is a relatively high-fat cheese with a good source of protein and calcium. It also contains vitamins A and B12. However, it is also high in sodium, so moderation is key. A typical serving size is around 1 ounce.
Are there any health benefits associated with eating Roquefort?
While Roquefort is high in fat and sodium, it does offer some potential health benefits. It’s a good source of calcium, which is important for bone health. The Penicillium roqueforti mold has also been shown to have anti-inflammatory properties in some studies, although more research is needed. Enjoy in moderation as part of a balanced diet.