Nos Régions ont du talent · 150 g
Roquefort Sheep's Milk Blue Cheese
What it is
This is a traditional French blue cheese made from raw sheep's milk. It is known for its distinctive pungent aroma and sharp, tangy flavor profile, balanced by a creamy texture. The characteristic blue veins are a result of Penicillium roqueforti mold, which is naturally present in the caves where the cheese is aged. It is a protected designation of origin (PDO) cheese, meaning it must be produced in the Roquefort-sur-Soulzon region of France according to specific traditional methods.
How people cook with it
Roquefort is a versatile cheese that can elevate many dishes. Its bold flavor makes it a star ingredient or a delightful finishing touch.
- Crumbled over salads
- Melted into sauces
- Paired with fruit
- Spread on crackers
When using this Roquefort, consider its strong flavor. It pairs exceptionally well with sweet elements like figs, pears, or honey, which can temper its intensity. For savory applications, it can be crumbled into a vinaigrette for a robust salad dressing, melted into a cream sauce for pasta or steak, or simply served on a crusty baguette. Its distinctiveness means a little goes a long way, so start with a small amount and add more to taste. It also makes a sophisticated addition to a cheese board.
How it differs from similar foods
Unlike cow's milk blue cheeses, this Roquefort's sheep's milk base contributes a richer, slightly sweeter, and more complex flavor. The raw milk and traditional cave aging process also contribute to its unique tang and crumbly yet creamy texture, setting it apart from milder or pasteurized blue cheeses.
Who it is for
Home cooks and cheese enthusiasts looking for an authentic and flavorful blue cheese experience.
How to keep the rest
To keep the remaining cheese fresh, wrap it tightly in parchment paper or cheese paper, then place it in a plastic bag or airtight container. Store it in the coldest part of your refrigerator. It is best consumed within a week or two of opening for optimal flavor and texture.