Ile de France PDO Roquefort

The secrets of our rich, spicy and creamy Roquefort:

Our Roquefort blue cheese is made from the milk of grass-fed Lacaune Sheep and Penicillium Roquefortii that's extracted from our own homemade bread. No other Roquefort maker uses its own bread to produce the cheese's blue mold.

Ile de France Roquefort matures in our natural ventilated caves, where it gains its distinct flavor. While the French PDO (protected designation of origin) requires Roquefort be aged three months, ours is aged up to five. The extra time ensures the natural flavors spread evenly and fully throughout the fromage.

 
History

Made for over 2,000 years, Roquefort is named after the southern French village of Roquefort in Aveyron. Through the centuries it became known as "the cheese of kings and popes" and is still produced according to strict tradition. In 1925 Roquefort garnered France's first PDO and today it remains one of the world's most renowned blue cheeses.

 
Flavor profile

A luxurious texture, pungent aroma and defining greenish blue veins of mold hold a robust flavor profile that's salty and satisfying with an ultra creamy texture that's never dry or crumbly.

 
Crafting

The milk used to make Roquefort is collected from 151 independent Lacaune sheep's milk producers in the South of France. The milk is collected throughout Aveyron, where sheep are milked twice a day from December to June.

The bread used to grow the mold used is handmade and cooked in a traditional wood oven during the first full moon of September. The bread is then placed in maturing caves, where it is aged to develop its distinctive blue mold.

The fromage matures in natural caves. A constant airflow, humidity and temperature allow Roquefort to develop its full-flavored profile without drying out.

 
Serving Tips

- Spread it on a crisp piece of Baguette. A traditional French way of serving Roquefort, it's a great way to get accustomed to its unique flavor. Drizzle a bit of honey on top to add a sweet companion to the cheese's natural saltiness.

- Enjoy it as a dessert along with a glass of wine such as Muscat Port or Sauternes and a bit of dark chocolate. All three decadent flavors taste excellent together and form a unique and flavorful experience.

- Add it to green salads – Roquefort really adds flavor and gives salads a fresh, tangy kick. Roquefort makes crunchy vegetables come alive with flavor. Try our Creamy Roquefort Salad recipe, which features a warm bacon dressing.

See more serving suggestion on our TOP FIVE ROQUEFORT PARINGS PAGE.

 
Featured Recipes

Roquefort may be full-flavored, but it's also surprisingly versatile. There's an array of delicious ways to enjoy it in a salad, entrée or dessert – check out these five new Roquefort recipes to see the cheese's delicious versatility!



Comments (14)Add Comment
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written by James Bauerle, November 15, 2011
makemeawinner
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written by Annasz, November 15, 2011
I love Roquefort on a slice of my own rye bread.
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written by Linda Moeller, November 15, 2011
Nothing like this on salad...or with pears!
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written by RICHARD, November 15, 2011
ROQUEFORT IS AN EXCITEMENT TO THE PALATE ON A SALAD OR BY THE PIECE !
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