How this cheese is made

Roquefort cheese is made by adding Penicillium Roqueforti to the curd during the cheese making process. This particular variety of edible mold was discovered long ago in the Combalou caves, the same caves in which Roquefort cheese is matured today.

Roquefort is produced entirely from the milk of the Lacaune sheep. Production begins with raw milk, which is pasteurized. The cheese mass, once ready, goes through a process called “piquage”, ensuring the conditions for the growth of fungi. When making Roquefort cheese, Penicillium-type fungi are injected into the dough, which then goes through a maturation process that lasts between 60 and 90 days, gaining the blue features that are the hallmark of this cheese.

The unique flavor of Roquefort cheese

A favorite among kings and members of the clergy, this classic blue cheese made from sheep's milk is easily recognized by its blue veins that run throughout the creamy, crumbly white spread. Its distinct bluish veins provide this cheese with a strong acidity that ends up creating a balance with the creaminess and variety of sweet, smoked and savory flavors.

How should you cut this cheese

Roquefort is a brittle cheese, so it is recommended to use a knife with a wide, rectangular blade and an open surface. Knives with holes are best for Roquefort and other blue cheeses because the smaller surface area prevents the blue veins from sticking to the knife, which maintains the structural integrity of the slice.

How to enjoy Roquefort cheese

Roquefort is a type of cheese that can be the star of any cheese board. However, it can also be used to add flavor to salads, appetizers, low-fat meat and fish dishes. Roquefort also goes very well with dried fruits, honey, Port wine and, if you prefer a fantastic contrasting flavor, you can put our irresistible Pumpkin and Chestnut jam over the cheese, perfect to accompany Roquefort-type cheese.