History of Roquefort Aop Artisanal

It is said that in the past, a shepherd let his bread next to a piece of cheese in a sheepfold to follow a young lady… When he came back several days letter, he found his bread again moldy but also the cheese covered with a blue fuzz. He tasted the cheese and loved it; this is how Roquefort was born.

Charlemagne (King of Francs 742-814) really appreciated it. The latter, returning from a war in Spain, stopped at bishop Albi. It was a Saturday, abstinence day at the time. Therefore, he couldn’t serve fish to the King, so he offered him Roquefort. The King began to remove the molds with his knife point. The bishop succeeded in convincing him to taste what he took out and Charlemagne found molds’ taste excellent, to the point where he ordered two loads of mule.

It is within huge rocky scree along the Great Causses, under the tray of Combalou, that the Roquefort cellars have been built. The humid air, coming from mountains guts, enters from long flaws called “fleurines”. Here, a miracle of nature happens, which gives to Roquefort its incomparable savor.

Fabrication

The milk required to Roquefort production is collected in an area extending over the department of Aveyron and bordering departments. To produce that cheese, the cheese maker respects the unchangeable methods.

The heated milk is curd using rennet. Seeding with penicillium is effectuated either at the moment of renneting or while placing in molds, after cutting and brewing of the curd. The cheese is turned five times a day during draining. After salting effectuated with coarse sea salt, breads are transported to Roquefort in order to be refined there.

The ripening phase in caves, naturally ventilated, is completed by low temperature maturation. Roquefort can’t be sold before 3 months of age.

Tasting advice

Roquefort Artisanal is eaten in culinary preparations: canapés, salads, soufflés, puff pastries…

Wine-pairing

Roquefort Artisanal harmoniously matches spirituous wines, Sauternes, Jurançon or natural soft wines, Maury, Rivesaltes or Porto.

Appearance: blue and green veined texture.
Texture: creamy and well linked texture.
Sense of smell: very particular bouquet, light smells of mold.
Taste: fine and pronounced savor, spicy when refining is advanced.

Main Features

Product code: ROQU1
Production place: Midi-Pyrénées, France
Approval code: FR 54 395 173 CE
Maturing place: Lorraine, France
Shelf life: 40 days
Maturing time: 60 days
Storage temperature: between + 2°C and + 6° C
Weight: 1,5 kg

Nutritional Values

Type of milk: raw ewe’s milk
Rind color: natural
Type of cheese: veined cheese
Texture color (inside): white, blue molds

Ingredients:
- Raw ewe’s milk 96 %
- Salt 1,60 %
- Lactic acid bacteria 0,95 %
- Penicillium roqueforti 0,75 %
- Rennet 0,70 %

Microbiological Standards

Listeria: none in 25 g No preservatives or color additives.
Salmonella: none in 25 g Guaranteed GMO-free, in accordance
Enterobacteria: < 10 ufc/ml with current legislation.

Energetic value per 100 g

kcal-kJ 350 - 1465
Proteins 19 g
Carbohydrate Traces
Salt 1,60 g

Fat content

Fat level in total weight 32 %
Fat level in dried matter 55 %
Dry extract 57 %

Logistics

Packaging: Printed aluminum, greaseproof paper
Packing: 4
Cardboard box sizes:
Large: 600*150*400 mm
Small: 310*110*220 mm