Description
The Roquefort PDO is a marbled-paste cheese produced with raw and whole milk from sheep of Lacaune and Black Sheep coming from the breeds in the alpine pastures of Causses.
Production Area
The production area of Roquefort PDO covers only the municipal area of Roquefort-sur-Soulzon which is located in the department of Aveyron, in the region of Midi-Pyrenees. The milk used for production comes from the departments of Aveyron, Aude, Lozère, Hérault, Gard and Tarn.
Production Method
The diet of sheep must consist of at least three quarter of fodder coming from the production area and the animals must crop every day when the weather enables it. The sheep milk is coagulated with the addition of rennet at a temperature between 28°C and 34°C. After pre-dripping, the curd is put into cheese moulds and dripping is made without pressing. During this phase, the cheese is upturned at least five times a day. The insemination with Penicillium Roqueforti is made during coagulation or when the cheese is put into moulds. After salting, which is made with dry salt, the cheese moulds must ripen for a period of at least 90 days, which are necessary for the development of Penicillium Roqueforti. The cheese is put unpacked in the cellars of Roquefort sur Soulzon located in the screes of Mont Combalou. The cheese must be ripened for at least 3 month before being sold.
Appearance and Flavour
Roquefort PDO has a cylindrical shape with a height between 8.5 cm and 11.5 cm. The weight spans from 2.5 kg to 3 kg. The paste is oily and compact, uniformly veined in light blue. The aroma is peculiar with a slight scent of mould, whilst the flavour is refined and strong.
History
The production of Roquefort PDO is the result of a long tradition going back to far times. In the prehistoric fields of the region, cheese moulds to produce cheeses were found. In the 15th century, Charles VI recognised in some documents for his successor the vital need to protect Roquefort. In 1666, a decree of the Toulouse parliament allowed the inhabitants of Roquefort-sur-Soulzon the exclusive ripening process of this cheese.
Gastronomy
Roquefort PDO is conserved in the least cold department of the refrigerator, wrapped into its package paper or into a foil. Before eating it, it is suggested to leave it rest at room temperature for about an hour. Roquefort PDO is generally tasted at the end of a meal or with white bread or a knob of butter. It is used also to prepare different dishes like canapés, salads and puffs. It is ideal with liquorish wines, Sauternes, Jurançon or natural sweet wines like Maury, Rivesaltes or Porto.
Marketing
The product is sold as Roquefort PDO. It is marketed whole or in portions.
Distinctive Features
Roquefort PDO has a characteristic aroma which is due to the accurate and elaborate ripening process.
