Roquefort is probably the world’s greatest blue cheese.
It is produced entirely from milk of ewes that feed on vast limestone plateaux (Causses- a limestone plateau ringed with cliffs) found in the Aveyron. Ripening of the cheeses takes place in the natural damp, aired caves found under the village of Roquefort-sur-Soulzon.
It's the quality of the milk, the processing of the curd, the adding of “penicillium roqueforti” and finally the ripening in natural caves that give us this unique and remarkable cheese.
The exterior aspect of a Roquefort cheese should be white and faintly shiny.
The taste of the Roquefort cheese is complex, but quite outstanding... Soft, creamy, slightly salty, with an
aftertaste that leaves the palate craving for more.
A good Roquefort cheese should never be aggressive. Roquefort marries extremely well with nuts and figs.
The pate should be cohesive at the same time slightly crumbly. The texture is buttery with blue veins of mold extending to the edges. The smell has a subtle register of sheep’s milk.
Sweet white wine: Sauternes (Sémillon, Sauvignon grapes)
Natural sweet wine: Maury (Grenache Noir grape)
Powerful red wine: Madiran (Tannat, Cabernet grapes)
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