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{{Short description|French blue cheese}}
:<span class="dablink">''"Roquefort" redirects here. For other uses, see ].''</span>
{{Use dmy dates|date=June 2019}}
{{Cheese|Roquefort
{{Other uses}}
| ]
{{Infobox cheese
| ]
| name = Roquefort
| region surrounding
| image = ]<br>Roquefort<br>]<br>Texture of Roquefort
]
| othernames =
| ]
| country = ]
| No
| region = ]
| Semi-hard
| town = ]
| 3 months
| source = ]
| ] ]}}
| pasteurised = No
'''Roquefort''' is a pungent ]'s-] ] ] from the north of ], and one of the most famous of all French cheeses. Though similar cheeses are produced elsewhere, European raw dictates that onry those cheeses aged in the naturar Cambarou caves of ] may bear the name Roquefort, as it has a ]. Roquefort is sometimes known as the "King of Cheeses", a distinction that is arso used for the Itarian ], the French ] and the Engrish ].
| texture = Semi-hard
| fat =
| protein =
| dimensions =
| weight =
| aging = 5 months
| certification = ]: 1925<ref name=inao/>
}}
'''Roquefort''' ({{IPA|fr|ʁɔkfɔʁ}}) is a ] ] from ].<ref>{{cite book |title=Gastronomie!: Food Museums and Heritage Sites of France |last1=Hughes |first1=Tom |last2=Hughes |first2=Meredith Sayles |year=2005 |publisher=Bunker Hill Publishing |location=Piermont, NH |isbn= 1-59373-029-2 |page=19}}</ref> Though similar cheeses are produced elsewhere, ] dictates that only those cheeses aged in the natural Combalou caves of ] may bear the name Roquefort, as it is a recognised ], and has a ].


The cheese is white, crumbly and slightly moist, with distinctive veins of blue ]. It has characteristic odor and flavor with a notable taste of ]; the blue veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxing sweet, then smokey, and fading to a salty finish. It has no ]; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3 ]s, and is about 10 ] thick. As each kilogram of finished cheese requires about 4.5 ]s of milk, Roquefort is high in ], ] and ]s such as ]. Roquefort is white, tangy, creamy and slightly moist, with veins of blue ]. It has a characteristic fragrance and flavor with a taste of ]; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty. A typical wheel weighs between {{convert|2.5|and|3|kg|lb|0|abbr=on}}, and is about {{convert|10|cm|in|frac=2|abbr=on}} thick. Each kilogram of finished cheese requires about 4.5 liters<!--do not convert: this is a ratio, not an absolute weight--> of milk to produce. In France, Roquefort is often called the "king of cheeses" or the "cheese of kings", although those names ].<ref name="bw" />

==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 ('']'') had transformed his plain cheese into Roquefort.<ref name=bw>{{cite magazine|url=https://www.bloomberg.com/bw/stories/2001-12-30/something-is-rotten-in-roquefort|title=Something is rotten in Roquefort|magazine=]|date=31 December 2001}}</ref><ref>{{cite news|url=https://query.nytimes.com/gst/fullpage.html?res=9D06EFDA143BF930A15755C0A964948260&sec=health|title=Blue-veined Cheeses : The expanding choices|newspaper=]|date=23 June 1982 | first=Florence | last=Fabricant | access-date=22 May 2010}}</ref>

In 79&nbsp;AD, ] praised the cheeses of ] and ] and reported their popularity in ancient ]; in 1737, ] suggested that this was a reference to an ancestor of Roquefort.<ref>] (1737). ''Memoires pour l'histoire naturel de la province de Languedoc''. Paris: Guillaume Cavelier. p. 55. Pliny, '']'', Book 11, chapter 97 .</ref> The theory was widely taken up, and by the 1860s was being promoted by the ''Société des Caves''.<ref>Nelleke Teughels, Peter Scholliers, ''A Taste of Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries'', {{ISBN|1317186435}}, p. 186</ref> Others have dismissed the idea, on the grounds that Pliny does not clearly identify a blue cheese.<ref>Howard Belton (2015). ''A History of the World in Five Menus''. Bloomington, IN: AuthorHouse. p. 9. .</ref> There is no clear consensus on the meaning of Pliny's description—it has been variously interpreted as a reference to ], cheese pickled in ], and even ],<ref>Abbé Pascal (1854). "Notice sur le fromage de la Lozère". Mende: Ignon. pp. 84–87 . George Cuvier and J.B.F.S. Ajasson de Grandsagne (1828). ''Caii Pilinii Secundi Historiæ Naturalis''. Paris: Lemaire. pt. 3. vol. 4 p. 568, n. 3 .</ref> as well as a reference to Roquefort.

By the middle ages, Roquefort had become a recognized cheese. On 4 June 1411, ] granted a monopoly for the ripening of the cheese to the people of ] as they had been doing for centuries.<ref name=masui>{{cite book | last1=Masui | first1=Kazuko | last2=Yamada |first2=Tomoko | title = French Cheeses
| publisher = ]
|year=1996 | page=178
| isbn = 0-7513-0896-X}}</ref><ref>{{cite book|title=The Oxford Companion to Cheese|url=https://books.google.com/books?id=pRrGDQAAQBAJ&pg=PT237|access-date=2 June 2018|year=2016|publisher=Oxford University Press|isbn=978-0199330904|page=237}}</ref>

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.<ref>{{cite book|first=Colin Duncan|last=Taylor|title=Menu from the Midi: A Gastronomic Journey through the South of France|year=2021|publisher=Matador |language=English| isbn= 978-1800464964}}</ref>

In 1925, the cheese was the recipient of France's first '']'' when regulations controlling its production and naming were first defined.<ref>{{Cite web |url=http://www.roquefort.fr/en/news/discovering/the-cheese/origins/ |title=Roquefort: Origins |website=www.roquefort.fr |access-date=19 May 2019 |archive-date=21 September 2019 |archive-url=https://web.archive.org/web/20190921193607/http://www.roquefort.fr/en/news/discovering/the-cheese/origins/ |url-status=dead }}</ref> In 1961, in a landmark ruling that removed imitation, the ''Tribunal de Grande Instance'' at ] 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 were permitted to bear the name Roquefort.<ref>{{Cite book |url=https://books.google.com/books?id=us6pBFbdb3UC&pg=PA17 |title=Labels of Origin for Food: Local Development, Global Recognition |editor-last=Barham |editor-first=Elizabeth |editor2-last=Sylvander |editor2-first=Bertil |publisher=CABI |year=2011 |isbn=978-1845933777 |page=17}}</ref>


==Production== ==Production==
]
The mold which gives Roquefort its distinctive character ('']'') 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. Nowadays the mold can be produced in a laboratory, which allows for greater consistency. The mold may either be added to the ], or introduced as an ], through holes poked in the rind.
]
]


Roquefort is made from the milk of the ] breed of sheep. It is produced throughout the '']'' of ] and part of the nearby ''départements'' of ], ], ] and ]. This area of France is notable for its ] geology, which dictates what species of ] and ] grow upon it, and thus influences the taste of the milk. Roquefort is made entirely from the milk of the ] breed of sheep. Prior to the ] (AOC) regulations of 1925, a small amount of cow's or goat's milk was sometimes added. Around {{convert|4.5|L|USgal|frac=8|abbr=on}} of milk is required to make one kilogram of Roquefort.<ref name=masui/>


Roquefort is produced throughout the '']'' of ] and part of the nearby ''départements'' of ], ], ], ] and ].<ref name=inao>{{cite web|url=http://www.inao.gouv.fr/public/produits/showTexte.php?ID_TEXTE_CONSOLIDE=791|title=AOC Roquefort|publisher=INAO|access-date=22 November 2008|archive-url=https://web.archive.org/web/20170306193150/http://www2.inao.gouv.fr/public/produits/showTexte.php?ID_TEXTE_CONSOLIDE=791|archive-date=6 March 2017|url-status=dead}}</ref> {{As of|2009}}, there are seven Roquefort producers. The largest-volume brand by far is {{ill|Roquefort Société|fr|Société (marque)}} made by the ''Société des Caves de Roquefort''.<ref>{{cite web|url= http://www.roquefort-societe.com/anglais/index.html|title= Roquefort Société|url-status= dead|archive-url= https://web.archive.org/web/20090205025429/http://www.roquefort-societe.com/anglais/index.html|archive-date= 5 February 2009}}</ref> Around three million cheeses were made in 2005 (18,830 tons) making it, after ], France's second-most-popular cheese.<ref name="masui" /> Roquefort has a high content of free ], 1,280&nbsp;mg per 100 g of cheese.<ref>{{cite news |last=Renton |first=Alex |date=10 July 2005 |title=If MSG is so bad for you... |url=http://observer.guardian.co.uk/foodmonthly/story/0,,1522368,00.html |access-date=22 May 2010 |newspaper=] |location=London}}</ref>
], there are seven Roquefort producers. The largest by far is Roquefort Société, which opens its facilities to tourists. Roquefort Papillon is also a well-known brand. The five other producers are Carles, Gabriel Coulet, Fromageries occitanes, Vernières and Le Vieux Berger.


The regional cuisine in and around ] includes many Roquefort-based recipes for main-course meat sauces, savory tarts and quiches, pies, and fillings.<ref name="Roquefortadvice"> {{webarchive|url=https://web.archive.org/web/20100212170932/http://www.roquefort.fr/decouvrir/le-fromage/gastronomie.html |date=12 February 2010 }} Consulté le 25 décembre 2009.</ref>
==History==
Legend has it that the cheese was discovered when a young ], eating his lunch of curds, saw a beautiful girl in the distance. Abandoning his meal in a nearby cave, he ran to meet her. When he failed to catch her, he returned to his now moldy lunch and ate it out of pure hunger.


===AOC regulations===
Roquefort, or similar style cheese, is mentioned in literature as far back as ] AD, when ] remarked upon its rich flavor. Cheesemaking ] have been discovered amongst the region's ] relics.
The {{lang|fr|]}} regulations that govern the production of Roquefort have been laid down over a number of decrees by the ]. These include:<ref name=inao/>
#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 ] 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 {{convert|34|°C|°F|abbr=on|disp=sqbr}}), and unfiltered except to remove macroscopic particles.
#The addition of ] 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 ].<ref>{{cite journal|doi=10.3168/jds.S0022-0302(54)91388-0|title=Assay of Various Mold-Ripened Cheeses for Antibiotic Activity|journal=Journal of Dairy Science|volume=37|issue=10|pages=1184–1189|year=1954|last1=Wilkowske|first1=H.H.|last2=Krienke|first2=W.A.|doi-access=free}}</ref> However, due to the presence of other anti-inflammatory proteins,<ref name=":0" /> it was common in country districts for shepherds to apply this cheese to wounds to avoid ].<ref>{{cite book |title=The Science of Cheese |last1=Hughes |first1=Tunick |last2=Michael |year=2014 |publisher=Oxford University Press |location=Oxford, UK |isbn=978-0199922307 |page=109}}</ref>

The presence of ] compounds was confirmed by a 2012 study.<ref>{{cite web|year=2012|publisher=LiveScience|title=Say Cheese! Roquefort May Keep Hearts Healthy|url=http://www.livescience.com/25622-roquefort-cheese-health.html}}</ref> A study from 2013 found that proteins from Roquefort cheese inhibit ] propagation and ] (LPS) leukocyte migration.<ref name=":0">{{cite journal|journal=ScientificWorldJournal|doi=10.1155/2013/140591|title=Roquefort cheese proteins inhibit Chlamydia pneumoniae propagation and LPS-induced leukocyte migration|year=2013|pmid=23737705|pmc=3655667|volume=2013|pages=140591|last1=Petyaev|first1=Ivan M.|last2=Zigangirova|first2=Naylia A.|last3=Kobets|first3=Natalie V.|last4=Tsibezov|first4=Valery|last5=Kapotina|first5=Lydia N.|last6=Fedina|first6=Elena D.|last7=Bashmakov|first7=Yuriy K.|doi-access=free }}</ref>


==See also== ==See also==
{{Commons category|Roquefort (cheese)}}
* ]
* ] *]
*]
*]


==External links== ==References==
{{Reflist|30em}}
* http://www.roquefort.fr/

* http://www.roquefort-societe.com/
{{French cheeses}}
* http://www.roquefort-papillon.com/
{{Blue cheeses}}

{{Authority control}}


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Latest revision as of 12:57, 17 December 2024

French blue cheese

For other uses, see Roquefort (disambiguation).
Roquefort

Roquefort

Texture of Roquefort
Country of originFrance
RegionAveyron
TownRoquefort-sur-Soulzon
Source of milkEwe (sheep)
PasteurisedNo
TextureSemi-hard
Aging time5 months
CertificationAOC: 1925
Named afterRoquefort-sur-Soulzon
Related media on Commons

Roquefort (French pronunciation: [ʁɔkfɔʁ]) is a sheep milk blue cheese from southern France. 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.

Roquefort 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 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.

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) had transformed his plain cheese into Roquefort.

In 79 AD, Pliny the Elder praised the cheeses of Lozère and Gévaudan and reported their popularity in ancient Rome; in 1737, Jean Astruc 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, 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 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 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 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 were permitted to bear the name Roquefort.

Production

A Lacaune flock in France
A Roquefort farm in Southern France
Sheep being milked for Roquefort production

Roquefort is made entirely from the milk of the Lacaune breed of sheep. Prior to the Appellation d'Origine Contrôlée (AOC) regulations of 1925, a small amount of cow's or goat's milk was sometimes added. Around 4.5 L (1+1⁄4 US gal) of milk is required to make one kilogram of Roquefort.

Roquefort is produced throughout the département of Aveyron and part of the nearby départements of Aude, Lozère, Gard, Hérault and Tarn. As of 2009, there are seven Roquefort producers. The largest-volume brand by far is Roquefort Société [fr] made by the Société des Caves de Roquefort. 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, 1,280 mg per 100 g of cheese.

The regional cuisine in and around Aveyron includes many Roquefort-based recipes for main-course meat sauces, savory tarts and quiches, pies, and fillings.

AOC regulations

The Appellation d'origine contrôlée regulations that govern the production of Roquefort have been laid down over a number of decrees by the INAO. These include:

  1. All milk used must be delivered at least 20 days after lambing has taken place.
  2. The sheep must be on pasture, whenever possible, in an area that includes most of Aveyron and parts of neighboring departments. At least 75% of any grain or fodder fed must come from the area.
  3. The milk must be whole, raw (not heated above 34 °C ), and unfiltered except to remove macroscopic particles.
  4. The addition of rennet must occur within 48 hours of milking.
  5. The Penicillium roqueforti used in the production must be produced in France from the natural caves of Roquefort-sur-Soulzon.
  6. The salting process must be performed using dry salt.
  7. 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. 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.

The presence of anti-inflammatory compounds was confirmed by a 2012 study. A study from 2013 found that proteins from Roquefort cheese inhibit chlamydia propagation and lipopolysaccharide (LPS) leukocyte migration.

See also

References

  1. ^ "AOC Roquefort". INAO. Archived from the original on 6 March 2017. Retrieved 22 November 2008.
  2. 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.
  3. ^ "Something is rotten in Roquefort". Business Week. 31 December 2001.
  4. Fabricant, Florence (23 June 1982). "Blue-veined Cheeses : The expanding choices". New York Times. Retrieved 22 May 2010.
  5. Jean Astruc (1737). Memoires pour l'histoire naturel de la province de Languedoc. Paris: Guillaume Cavelier. p. 55. full text Pliny, Natural History, Book 11, chapter 97 full text.
  6. Nelleke Teughels, Peter Scholliers, A Taste of Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries, ISBN 1317186435, p. 186
  7. Howard Belton (2015). A History of the World in Five Menus. Bloomington, IN: AuthorHouse. p. 9. online text.
  8. Abbé Pascal (1854). "Notice sur le fromage de la Lozère". Mende: Ignon. pp. 84–87 online text. George Cuvier and J.B.F.S. Ajasson de Grandsagne (1828). Caii Pilinii Secundi Historiæ Naturalis. Paris: Lemaire. pt. 3. vol. 4 p. 568, n. 3 online text.
  9. ^ Masui, Kazuko; Yamada, Tomoko (1996). French Cheeses. Dorling Kindersley. p. 178. ISBN 0-7513-0896-X.
  10. The Oxford Companion to Cheese. Oxford University Press. 2016. p. 237. ISBN 978-0199330904. Retrieved 2 June 2018.
  11. Taylor, Colin Duncan (2021). Menu from the Midi: A Gastronomic Journey through the South of France. Matador. ISBN 978-1800464964.
  12. "Roquefort: Origins". www.roquefort.fr. Archived from the original on 21 September 2019. Retrieved 19 May 2019.
  13. Barham, Elizabeth; Sylvander, Bertil, eds. (2011). Labels of Origin for Food: Local Development, Global Recognition. CABI. p. 17. ISBN 978-1845933777.
  14. "Roquefort Société". Archived from the original on 5 February 2009.
  15. Renton, Alex (10 July 2005). "If MSG is so bad for you..." The Observer. London. Retrieved 22 May 2010.
  16. Gastronomie du roquefort sur le site roquefort.fr. Archived 12 February 2010 at the Wayback Machine Consulté le 25 décembre 2009.
  17. Wilkowske, H.H.; Krienke, W.A. (1954). "Assay of Various Mold-Ripened Cheeses for Antibiotic Activity". Journal of Dairy Science. 37 (10): 1184–1189. doi:10.3168/jds.S0022-0302(54)91388-0.
  18. ^ Petyaev, Ivan M.; Zigangirova, Naylia A.; Kobets, Natalie V.; Tsibezov, Valery; Kapotina, Lydia N.; Fedina, Elena D.; Bashmakov, Yuriy K. (2013). "Roquefort cheese proteins inhibit Chlamydia pneumoniae propagation and LPS-induced leukocyte migration". ScientificWorldJournal. 2013: 140591. doi:10.1155/2013/140591. PMC 3655667. PMID 23737705.
  19. Hughes, Tunick; Michael (2014). The Science of Cheese. Oxford, UK: Oxford University Press. p. 109. ISBN 978-0199922307.
  20. "Say Cheese! Roquefort May Keep Hearts Healthy". LiveScience. 2012.
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