This is a French blue cheese made from raw sheep's milk, 52 % fat. Roquefort cheese is especially valued for its strong odour and acid taste. It is covered with a white, always slightly moist and glossy rind. The Roquefort Papillon is visually characterized by its white to ivory paste and the intense blue mould veins that run through it and many cavities uniformly distributed from the center to the rind.
The PDO, PGI and TSG certificates have been established by the European Union to encourage the production of agricultural products, protect product names from imitation and provide the consumer with information about the unique characteristics of a particular product. By virtue of this classification, you can be sure that a product bearing one of these authenticity marks is of a high quality and of the same origin.
Includes agricultural products produced, processed and prepared in a given geographical area using recognized knowledge.
The name of Roquefort cheese is mentioned in literature as far back as AD 79, when Pliny the Elder remarked upon its rich flavour. In 1411 Charles VI granted a monopoly for the ripening of the cheese to the people of Roquefort-sur-Soulzon as they had been doing for centuries. Cheese production has not changed over the centuries – it is aged 4-9 months in natural caves with special moulds, which are grown on wheat bread. After salting, the cheeses pricked to obtain air and mould grow better. The character of this superior cheese is due to its specific production methods, which in accordance with AOC requirements remain true to the original recipe and follow time-honored techniques.
Pears, grapes, greek nuts, dates.
DrinksSweet wines as Muscat or Porthmut.