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Roquefort
Roquefort, from the south of France, is characterised by its very white body pierced by blue-green mould veins. It looks and seems crumbly but is exceptionally smooth and rich on the palate.
Excellent by itself, it is preferred by many when accompanied by butter and can be crumbled to add savoury tang into sauces, onto baked potatoes – even into salad dressings.
A similar cheese to Roquefort existed in Roman times, and was mentioned by Plinius in the year 79 . In 1411, Karl VI allowed the inhabitants of Roquefort to have the monopoly for ripening this cheese in their caves. Even today, this cheese can only be ripened in the natural stone caves of the Mont Combalou in the community of Roquefort-sur-Sulzon.
In 1925 Roquefort was one of the first French cheeses to receive the AOC seal. No wonder the French call it the King of Cheeses.
In 1925 Roquefort was one of the first French cheeses to receive the AOC seal. No wonder the French call it the King of Cheeses.
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