Roquefort is a green-blue veined noble mould cheese from raw sheep milk, which in the environment of the French village Roquefort sur Soulzon in the meager region Rouergue in the Aveyron is manufactured. The Roquefort received as the first French cheese the AOC seal to 1925, with which it enjoys the protection of a controlled indication of origin.

History

The Roquefort has a very long tradition: Already the Romans knew roquefortartigen cheese, as Plinius the older one mentions 79 in the year. Around 1060 the Roquefort under this name receives first mention in monastery books, in the year 1411 gave Karl VI. to the inhabitants of Roquefort the monopoly on the cheese maturing in limestone caves of the mountain massif Combalou. Its origin region is in the Loz¨re, l'Aveyron, camouflage, Aude, and Gard. Today Roquefort is world-wide so popular that the domestic Lacaune sheep can supply no longer sufficiently milk for the covering of the demand, why the reference area for the Lacaune Schafmilch was expanded and also from the Pyreneeses and from Korsika of before-produced cheese after Aveyron may be sent, so that this can mature then in the caves of Roquefort. As warranty character the cheese beside the test seal AOC carries a red sheep within oval framework.

In Australia and New Zealand milk products may to be acted since 1994 only heat-treated (thermisierte or pasteurisierte), while products of raw milk are occupied because of a possible health endangerment with a trade embargo. Therefore also the sales of raw milk cheese including the Roquefort is forbidden in these two countries. To New Zealand the prohibition applies further, to Australia however could for France starting from 2005 a valid, on which Roquefort obtain limited special permission, so that at least this classical author under the cheese places may be acted now there again.

Production

The production of Roquefort is not complicated, required however large care during maturing. First the pours the morning milk with the evening milk of the Vortages together. The mixture is thick-put with lab, two hours later the break is divided and drawn into perforated forms, so that the whey runs off. Now a culture is added to the cheese by Penicillium glaucum roqueforti. One week long remains the cheese in perforated claymolds in a maturing area and regularly turned, afterwards will become the loaves into the caves of Combalou spent and from the form lifted. Here it now gesalzen and pikiert, so that damp cave air with high oxygen content can penetrate and promote mushroom growth. Approximately three weeks later are wound the loaves in tin foil and brought into the Nachreifung for further three months or longer into darker and cooler parts of the caves.

The belongs "the of the Caves created by farmer 1842 ", to the community of the Roquefort and is partly since that 17. Century invariably, numerous rock columns, Fleurines mentioned, let penetrate fresh air. The relatively constant temperatures (6-13 "°C) and an air humidity from 95% to saturation provide for optimal ripe conditions. Directly behind the place Roquefort sur Sulzon are appropriate altogether for 17 caves, which pull themselves over 12 floors up to two kilometers deeply by the rock. Each of these caves offers easily in each case different conditions and brings a Untertyp out of the Roquefort with easily in each case varying development of fungus growth and taste.

Characteristics

The cylindric cheese with a weight between 2,5 kg up to 2.9 kg has as well as no crust and comes into tin foil wound into the sales. The soft, paste is white to ivory colors and interspersed with grey-green mushroom veins evenly. It possesses a singular milk flavour with resemblances to nut and raisins, is pikant and full spicy with 52% fat in the dry weight. In June, if there is the first yearly Roquefort, he tastes young and fresh. In the autumn it is at the spades-tested and strongest. For the native market of manufactured cheese is less salty than export good. A edge and little mould are signs of inferior quality. First-class Roquefort carries auxiliary designations such as Surchoix or par la for of the Chevaliers you key Fromage de France.

Use

Roquefort is a nearly indispensable component of a classical One enjoys it best purely with Bleichsellerie or Weintrauben, in addition, Baguette and pears or brown bread and Brunnenkresse fit outstanding. In foil in the vegetable subject of the refrigerator kept the cheese remains wound for a long time freshly. In the warm kitchen the Roquefort is ideally for all prescriptions with blue mould cheese, e.g. in the form of Roquefortsauce or for Rinderfiletsteak with Roquefort. The classical zun Roquefort is a haven wine, in addition, a rich red wine like the Chateauneuf you Pape, a noble-sweet weisswein like the Sauternes or a white Dessertwein like the Muskateller fits excellently the Roquefort.

Related links

• Guidance for the production from cheese to Roquefort kind
• Well investigated report [[West German Rundfunk|WDR] over Roquefort cheese]
• Side '' cheese from France '', description and many prescriptions

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