Roquefort cheese
Roquefort Cheese
Roquefort cheese (/roʊkˈfɔːrt/; French: [ʁɔk.fɔʁ]) is a type of blue cheese that is known for its characteristic texture and sharp, tangy flavor. It is one of the world's best known blue cheeses and is often used in salads and dressings.
Etymology
The name "Roquefort" is derived from the French words "roc" (rock) and "fort" (strong), referring to the strong flavor of the cheese and the rocky terrain of the region where it is produced.
Production
Roquefort cheese is made from the milk of the Lacaune breed of sheep. The cheese is aged in the natural Combalou caves of Roquefort-sur-Soulzon, where it is exposed to the mold Penicillium roqueforti, which gives the cheese its distinctive blue veins.
Related Terms
- Blue cheese: A general term for cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell.
- Lacaune (sheep): A breed of domestic sheep originating from the area around Lacaune in southern France. It is the main breed used for Roquefort cheese production.
- Penicillium roqueforti: A common saprotrophic fungus in the genus Penicillium. It is used in the production of Roquefort, Danish blue, and other blue cheeses.
- Roquefort-sur-Soulzon: A commune in the Aveyron department in southern France where Roquefort cheese is produced.
External links
- Medical encyclopedia article on Roquefort cheese
- Wikipedia's article - Roquefort cheese
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