Roquefort (AOC)

This is France's best known blue cheese, famously ripened in caves in Aquitaine. Roquefort has a white to cream paste, mottled with green-blue veins.

Roquefort has a history going back to before the Dark Ages. It was known to the Romans in the first century AD and has been praised by emperors, kings, and poets. Roquefort is not a complicated cheese to make but great care is taken to ensure that it maintains its quality. The cheese has virtually no rind. It is closely wrapped in foil.

Roquefort is excellent as a table cheese. It is also ideal for sauces, salads and salad dressings. Its full distinctive flavour has made it popular in the kitchen.

White wine: Floc de Gascogne (Sud Ouest). Côteau du Layon (sweet wine)

Red wine: Cahors (Sud Ouest), Graves (Bordeaux)

Rosé: Corbières (Languedoc Roussillon)

Region: Midi-pyrénées

Ewe's Milk

Tall cylinder of 2,5-2,9kg

Size: 19-20cm diameter, 8,5-10,5 cm high

 

Taste:Rich, spicy, strong

Texture: Moist, crumbly