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Roquefort () is a
sheep milk Sheep milk is the milk of domestic sheep. It is commonly used to make cultured dairy products, such as cheese. Some of the most popular sheep cheeses include feta (Greece), pecorino romano (Italy), Roquefort (France) and Manchego (Spain). ...
blue cheese from
southern France Southern France, also known as the south of France or colloquially in French as , is a geographical area consisting of the regions of France that border the Atlantic Ocean south of the Marais Poitevin,Louis Papy, ''Le midi atlantique'', Atlas e ...
. Though similar cheeses are produced elsewhere,
EU law European Union law is a system of Supranational union, supranational Law, laws operating within the 27 member states of the European Union (EU). It has grown over time since the 1952 founding of the European Coal and Steel Community, to promote ...
dictates that only those cheeses aged in the natural Combalou caves of
Roquefort-sur-Soulzon Roquefort-sur-Soulzon (; , ) is a commune in the Aveyron department, in the region of Occitania, southern France. Roquefort is located on the Causse du Larzac and is famous for its ewe derived products including milk, wool, and meat. Much ...
may bear the name Roquefort, as it is a recognised
geographical indication A geographical indication (GI) is a name or sign used on products which corresponds to a specific geographical location or origin (e.g., a town or region). The use of a geographical indication, as an indication of the product's source, is inten ...
, and has a
protected designation of origin The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designat ...
. Roquefort is white, tangy, creamy and slightly moist, with veins of blue
mold A mold () or mould () is one of the structures that certain fungus, fungi can form. The dust-like, colored appearance of molds is due to the formation of Spore#Fungi, spores containing Secondary metabolite#Fungal secondary metabolites, fungal ...
. It has a characteristic fragrance and flavor with a taste of
butyric acid Butyric acid (; from , meaning "butter"), also known under the systematic name butanoic acid, is a straight-chain alkyl carboxylic acid with the chemical formula . It is an oily, colorless liquid with an unpleasant odor. Isobutyric acid (2-met ...
; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty. A typical wheel weighs between 2.5 and 3kg (5.5 to 6.6lbs), and is about thick. Each kilogram of finished cheese requires about 4.5 liters of milk to produce. In France, Roquefort is often called the "king of cheeses" or the "cheese of kings", although those names are also used for other cheeses.


History

According to legend, Roquefort cheese was discovered when a youth, eating his lunch of bread and ewes' milk cheese, saw a beautiful girl in the distance. Abandoning his meal in a nearby cave, he ran to meet her. When he returned a few months later, the mold (''
Penicillium roqueforti ''Penicillium roqueforti'' is a common saprotrophic fungus in the genus ''Penicillium''. Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blu ...
'') had transformed his plain cheese into Roquefort. In 79 AD,
Pliny the Elder Gaius Plinius Secundus (AD 23/24 79), known in English as Pliny the Elder ( ), was a Roman Empire, Roman author, Natural history, naturalist, and naval and army commander of the early Roman Empire, and a friend of the Roman emperor, emperor Vesp ...
praised the cheeses of
Lozère Lozère (; ) is a landlocked Departments of France, department in the Regions of France, region of Occitania (administrative region), Occitanie in Southern France, located near the Massif Central, bounded to the northeast by Haute-Loire, to the ...
and Gévaudan and reported their popularity in ancient
Rome Rome (Italian language, Italian and , ) is the capital city and most populated (municipality) of Italy. It is also the administrative centre of the Lazio Regions of Italy, region and of the Metropolitan City of Rome. A special named with 2, ...
; in 1737,
Jean Astruc Jean Astruc (19 March 1684, in Sauve, France – 5 May 1766, in Paris) was a professor of medicine in France at Montpellier and Paris, who wrote the first great treatise on syphilis and venereal diseases, and also, with a small anonymously publ ...
suggested that this was a reference to an ancestor of Roquefort. The theory was widely taken up, and by the 1860s was being promoted by the ''Société des Caves''. Others have dismissed the idea, on the grounds that Pliny does not clearly identify a blue cheese. There is no clear consensus on the meaning of Pliny's description—it has been variously interpreted as a reference to fromage frais, cheese pickled in grape-juice, and even
fondue Fondue ( , , , ; ) is a Swiss dish of melted cheese and wine served in a communal pot ( or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the c ...
, as well as a reference to Roquefort. By the middle ages, Roquefort had become a recognized cheese. On 4 June 1411, Charles VI granted a monopoly for the ripening of the cheese to the people of
Roquefort-sur-Soulzon Roquefort-sur-Soulzon (; , ) is a commune in the Aveyron department, in the region of Occitania, southern France. Roquefort is located on the Causse du Larzac and is famous for its ewe derived products including milk, wool, and meat. Much ...
as they had been doing for centuries. By 1820, Roquefort was producing 300 tonnes a year, a figure that steadily increased throughout the next century so that by 1914 it was 9,250. In 1925, the cheese was the recipient of France's first ''
Appellation d'Origine Contrôlée In France, the ''appellation d'origine contrôlée'' (, ; abbr. AOC ) is a label that identifies an agricultural product whose stages of production and processing are carried out in a defined geographical area – the ''terroir'' – and using ...
'' when regulations controlling its production and naming were first defined. In 1961, in a landmark ruling that removed imitation, the ''Tribunal de Grande Instance'' at
Millau Millau (; ) is a commune in Occitania, France. Located at the confluence of the Tarn and Dourbie rivers, the town is a subprefecture of the Aveyron department. Millau is known for its Viaduct, glove industry and several nearby natural ...
decreed that, although the method for the manufacture of the cheese could be followed across the south of France, only those cheeses whose ripening occurred in the natural caves of Mont Combalou in
Roquefort-sur-Soulzon Roquefort-sur-Soulzon (; , ) is a commune in the Aveyron department, in the region of Occitania, southern France. Roquefort is located on the Causse du Larzac and is famous for its ewe derived products including milk, wool, and meat. Much ...
were permitted to bear the name Roquefort.


Production

Roquefort is made entirely from the milk of the Lacaune breed of sheep. Prior to the
Appellation d'Origine Contrôlée In France, the ''appellation d'origine contrôlée'' (, ; abbr. AOC ) is a label that identifies an agricultural product whose stages of production and processing are carried out in a defined geographical area – the ''terroir'' – and using ...
(AOC) regulations of 1925, a small amount of cow's or goat's milk was sometimes added. Around of milk is required to make one kilogram of Roquefort. Roquefort is produced throughout the ''
département In the administrative divisions of France, the department (, ) is one of the three levels of government under the national level (" territorial collectivities"), between the administrative regions and the communes. There are a total of 101 ...
'' of
Aveyron Aveyron (; ) is a Departments of France, department in the Regions of France, region of Occitania (administrative region), Occitania, Southern France. It was named after the river Aveyron (river), Aveyron. Its inhabitants are known as ''Aveyro ...
and part of the nearby ''départements'' of
Aude Aude ( ; ) is a Departments of France, department in Southern France, located in the Occitania (administrative region), Occitanie Regions of France, region and named after the river Aude (river), Aude. The departmental council also calls it " ...
,
Lozère Lozère (; ) is a landlocked Departments of France, department in the Regions of France, region of Occitania (administrative region), Occitanie in Southern France, located near the Massif Central, bounded to the northeast by Haute-Loire, to the ...
,
Gard Gard () is a department in Southern France, located in the region of Occitanie. It had a population of 748,437 as of 2019;Hérault Hérault (; , ) is a departments of France, department of the Regions of France, region of Occitania (administrative region), Occitania, Southern France. Named after the Hérault (river), Hérault River, its Prefectures in France, prefecture is M ...
and Tarn. , there are seven Roquefort producers. The largest-volume brand by far is made by the ''Société des Caves de Roquefort'', since 1990 a subsidiary of Lactalis. Other producers are Papillon, Carles, , , Vernières and Le Vieux Berger. Around three million cheeses were made in 2005 (18,830 tons) making it, after Comté, France's second-most-popular cheese. Roquefort has a high content of free
glutamate Glutamic acid (symbol Glu or E; known as glutamate in its anionic form) is an α-amino acid that is used by almost all living beings in the biosynthesis of proteins. It is a Essential amino acid, non-essential nutrient for humans, meaning that ...
, 1,280 mg per 100 g of cheese. The mold that gives Roquefort its distinctive character (''
Penicillium roqueforti ''Penicillium roqueforti'' is a common saprotrophic fungus in the genus ''Penicillium''. Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blu ...
'') is found in the soil of the local caves. Traditionally, the cheesemakers extracted it by leaving bread in the caves for six to eight weeks until it was consumed by the mold. The interior of the bread was then dried to produce a powder. In modern times, the mold can be grown in a laboratory, which allows for greater consistency. The mold may either be added to the
curd Curd is obtained by Denaturation (biochemistry), coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a Kefir cheese, ...
or introduced as an
aerosol An aerosol is a suspension (chemistry), suspension of fine solid particles or liquid Drop (liquid), droplets in air or another gas. Aerosols can be generated from natural or Human impact on the environment, human causes. The term ''aerosol'' co ...
through holes poked in the rind. The regional cuisine in and around
Aveyron Aveyron (; ) is a Departments of France, department in the Regions of France, region of Occitania (administrative region), Occitania, Southern France. It was named after the river Aveyron (river), Aveyron. Its inhabitants are known as ''Aveyro ...
includes many Roquefort-based recipes for main-course meat sauces, savory tarts and quiches, pies, and fillings.Gastronomie du roquefort sur le site ''roquefort.fr''.
Consulté le 25 décembre 2009.


AOC regulations

The regulations that govern the production of Roquefort have been laid down over a number of decrees by the INAO. These include: #All milk used must be delivered at least 20 days after lambing has taken place. #The sheep must be on pasture, whenever possible, in an area that includes most of
Aveyron Aveyron (; ) is a Departments of France, department in the Regions of France, region of Occitania (administrative region), Occitania, Southern France. It was named after the river Aveyron (river), Aveyron. Its inhabitants are known as ''Aveyro ...
and parts of neighboring departments. At least 75% of any grain or fodder fed must come from the area. #The milk must be whole, raw (not heated above ), and unfiltered except to remove macroscopic particles. #The addition of
rennet Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease, protease enzyme that curdling, curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, su ...
must occur within 48 hours of milking. #The ''Penicillium roqueforti'' used in the production must be produced in France from the natural caves of Roquefort-sur-Soulzon. #The salting process must be performed using dry salt. #The whole process of maturation, cutting, packaging and refrigeration of the cheese must take place in the commune of Roquefort-sur-Soulzon.


Health benefits

''Penicillium roqueforti'' does not produce
penicillin Penicillins (P, PCN or PEN) are a group of beta-lactam antibiotic, β-lactam antibiotics originally obtained from ''Penicillium'' Mold (fungus), moulds, principally ''Penicillium chrysogenum, P. chrysogenum'' and ''Penicillium rubens, P. ru ...
. However, due to the presence of other anti-inflammatory proteins, it was common in country districts for shepherds to apply this cheese to wounds to avoid
gangrene Gangrene is a type of tissue death caused by a lack of blood supply. Symptoms may include a change in skin color to red or black, numbness, swelling, pain, skin breakdown, and coolness. The feet and hands are most commonly affected. If the ga ...
. The presence of
anti-inflammatory Anti-inflammatory is the property of a substance or treatment that reduces inflammation, fever or swelling. Anti-inflammatory drugs, also called anti-inflammatories, make up about half of analgesics. These drugs reduce pain by inhibiting mechan ...
compounds was confirmed by a 2012 study. A study from 2013 found that proteins from Roquefort cheese inhibit
chlamydia Chlamydia, or more specifically a chlamydia infection, is a sexually transmitted infection caused by the bacterium ''Chlamydia trachomatis''. Most people who are infected have no symptoms. When symptoms do appear, they may occur only several w ...
propagation and
lipopolysaccharide Lipopolysaccharide (LPS), now more commonly known as endotoxin, is a collective term for components of the outermost membrane of the cell envelope of gram-negative bacteria, such as '' E. coli'' and ''Salmonella'' with a common structural archit ...
(LPS) leukocyte migration.


See also

*
List of French cheeses This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France. In 1962, French President Charles de Gaulle asked, "How can you gove ...
*
List of cheeses This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors dep ...
* Stilton


References

{{Authority control Sheep's-milk cheeses Food product brands French products with protected designation of origin French cheeses Occitan cheeses Blue cheeses Massif Central Cheese with eyes