Roquefort (French pronunciation:[ʁɔkfɔʁ]) is a sheep milk blue cheese from southern France.[2] Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, and has a protected designation of origin.
The cheese is white, tangy, creamy and slightly moist, with veins of blue mold. It has a characteristic fragrance and flavor with a taste of butyric acid; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3 kg (6 and 7 lb), and is about 10 cm (4 in) 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.[3]
^Cite error: The named reference inao was invoked but never defined (see the help page).
^Hughes, Tom; Hughes, Meredith Sayles (2005). Gastronomie!: Food Museums and Heritage Sites of France. Piermont, NH: Bunker Hill Publishing. p. 19. ISBN 1-59373-029-2.
^Cite error: The named reference bw was invoked but never defined (see the help page).
Roquefort (French pronunciation: [ʁɔkfɔʁ]) is a sheep milk blue cheese from southern France. Though similar cheeses are produced elsewhere, EU law dictates...
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regulations relating to raw milk cheese by importing 80 kilograms of Roquefort as a test case. After the Imported Food Inspection Program (IFIP) refused...
soft ripened cheeses such as Brie and Camembert, blue cheeses such as Roquefort, Stilton, Gorgonzola, and rind-washed cheeses such as Limburger. There...
Prevention Week. By her own account, the only title she refused was Miss Roquefort Cheese, because she believed it "just didn't sound right". Mansfield later...
cheese-producing industries that export to the world, such as Cantal and Roquefort). On the agricultural level, the Limagne plain is dominated by major cereal...
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