Société
Société Roquefort Cheese
What it is
This is a famous French blue cheese made from sheep's milk. It is known for its strong, tangy flavor and crumbly texture. The distinctive blue veins are a result of Penicillium roqueforti mold, which is introduced during the cheesemaking process. It is aged in the natural Combalou caves of Roquefort-sur-Soulzon, which contribute to its unique character and aroma. The cheese has a rich, complex taste that is both sharp and slightly sweet.
How people cook with it
Roquefort is a versatile cheese that can be enjoyed in many ways. It adds a bold flavor to both sweet and savory dishes.
- Crumbled over salads
- Melted into sauces
- Paired with fruit
- Spread on crackers
When using Roquefort, consider its potent flavor. A little goes a long way. It can be crumbled directly onto salads, where its sharp taste contrasts beautifully with crisp greens and sweet fruits like pears or figs. For sauces, it melts into a rich, creamy consistency, perfect for pasta or steak. It also pairs exceptionally well with honey or sweet wines, creating a delightful balance. When serving it on a cheese board, let it come to room temperature to fully appreciate its complex aroma and texture.
How it differs from similar foods
Compared to other blue cheeses, Roquefort is made exclusively from sheep's milk, giving it a richer, more buttery mouthfeel. Its flavor profile is often described as more intense and complex than cow's milk blues, with a distinct salty tang and a lingering finish.
Who it is for
Home cooks and cheese enthusiasts who appreciate bold, distinctive flavors will enjoy this cheese.
How to keep the rest
To store leftover Roquefort, wrap it tightly in cheese paper or parchment paper, then place it in a plastic bag or airtight container. Refrigerate it to maintain its freshness. It is best consumed within a few weeks of opening for optimal flavor.