Roquefort is one of the greatest cheeses of France, made from full-fat, unpasteurized sheep's milk. It has blue veins dispersed throughout its body, developed from the spores of Penicillium roqueforti before the cheese is pressed.
It is so tasty and loved that it was a favorite of Emperor Charlemagne, and it is locally called the 'cheese of kings and popes'. Roquefort has a moist rind on the exterior, while on the inside it is crumbly in texture and creamy, tangy, intense, complex, sharp, and salty in terms of flavor, with a white paste marbled with blue mold.
It must mature for at least 5 months in caves in the south of France. While high in fat and salt content, it is also health-beneficial, as it is proved that it has unique anti-inflammatory properties. Roquefort pairs extremely well with figs, nuts, sweet white and powerful red wines.
It is also often used in salads.
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Roquefort
