38:
310:
302:
142:
203:; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort 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
318:
46:
292:
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.
215:
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
249:. 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 descriptionâit has been variously interpreted as a reference to
1831:
388:
431:. 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
565:
982:
Petyaev, Ivan M.; Zigangirova, Naylia A.; Kobets, Natalie V.; Tsibezov, Valery; Kapotina, Lydia N.; Fedina, Elena D.; Bashmakov, Yuriy K. (2013).
684:
275:
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.
848:
489:
The whole process of maturation, cutting, packaging and refrigeration of the cheese must take place in the commune of
Roquefort-sur-Soulzon.
245:
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
929:
284:
when regulations controlling its production and naming were first defined. In 1961, in a landmark ruling that removed imitation, the
640:
1117:
1134:
905:
446:
330:
280:
122:
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The milk must be whole, raw (not heated above 34 °C ), and unfiltered except to remove macroscopic particles.
774:
600:
1821:
619:
421:
includes many
Roquefort-based recipes for main-course meat sauces, savory tarts and quiches, pies, and fillings.
189:
705:
569:
1826:
1307:
1302:
1110:
698:
A Taste of
Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries
333:(AOC) regulations of 1925, a small amount of cow's or goat's milk was sometimes added. Around 4.5 L (
984:"Roquefort cheese proteins inhibit Chlamydia pneumoniae propagation and LPS-induced leukocyte migration"
451:
regulations that govern the production of
Roquefort have been laid down over a number of decrees by the
1559:
22:
1059:
466:
and parts of neighboring departments. At least 75% of any grain or fodder fed must come from the area.
1856:
1640:
1172:
1841:
1342:
393:
1508:
856:
483:
used in the production must be produced in France from the natural caves of
Roquefort-sur-Soulzon.
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1836:
1710:
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185:
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885:
828:
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596:
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381:
1800:
406:
387:
As of 2009, there are seven
Roquefort producers. The largest-volume brand by far is
1745:
1650:
1625:
1262:
1167:
1142:
1005:
995:
959:
1478:
734:
AbbĂ© Pascal (1854). "Notice sur le fromage de la LozĂšre". Mende: Ignon. pp. 84â87
462:
The sheep must be on pasture, whenever possible, in an area that includes most of
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compounds. A study from 2013 found that proteins from
Roquefort cheese inhibit
459:
All milk used must be delivered at least 20 days after lambing has taken place.
405:
Around three million cheeses were made in 2005 (18,830 tons) making it, after
352:
264:
By the middle ages, Roquefort had become a recognized cheese. On 4 June 1411,
1815:
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1197:
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1177:
624:
499:
250:
196:
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1755:
1685:
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1398:
1147:
1063:
1019:
200:
1000:
347: US gal) of milk is required to make one kilogram of Roquefort.
195:
The cheese is white, tangy, creamy and slightly moist, with veins of blue
1740:
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1655:
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242:
169:
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dictates that only those cheeses aged in the natural
Combalou caves of
166:
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1393:
377:
1665:
1463:
1443:
1413:
1317:
1212:
1202:
1192:
825:
Menu from the Midi: A Gastronomic Journey through the South of France
369:
230:
1735:
1725:
1498:
1488:
432:
268:
granted a monopoly for the ripening of the cheese to the people of
309:
1453:
1408:
1297:
1187:
1095:
463:
418:
357:
301:
68:
981:
881:
Labels of Origin for Food: Local Development, Global Recognition
1770:
1544:
1458:
1433:
948:"Assay of Various Mold-Ripened Cheeses for Antibiotic Activity"
473:
289:
258:
199:. It has a characteristic fragrance and flavor with a taste of
141:
58:
317:
88:
671:
Memoires pour l'histoire naturel de la province de Languedoc
45:
1383:
738:. George Cuvier and J.B.F.S. Ajasson de Grandsagne (1828).
452:
373:
365:
254:
238:
278:
In 1925, the cheese was the recipient of France's first
593:
Gastronomie!: Food Museums and Heritage Sites of France
486:
The salting process must be performed using dry salt.
1832:
French products with protected designation of origin
1037:. Oxford, UK: Oxford University Press. p. 109.
595:. Piermont, NH: Bunker Hill Publishing. p. 19.
878:Barham, Elizabeth; Sylvander, Bertil, eds. (2011).
222:) had transformed his plain cheese into Roquefort.
184:may bear the name Roquefort, as it is a recognised
641:"Blue-veined Cheeses : The expanding choices"
176:. Though similar cheeses are produced elsewhere,
1813:
945:
325:Roquefort is made entirely from the milk of the
1087:"Say Cheese! Roquefort May Keep Hearts Healthy"
916:
877:
795:. Oxford University Press. 2016. p. 237.
510:According to a 2012 study, Roquefort contains
1560:
1111:
1032:
742:. Paris: Lemaire. pt. 3. vol. 4 p. 568, n. 3
591:Hughes, Tom; Hughes, Meredith Sayles (2005).
412:
590:
444:
760:
321:Sheep being milked for Roquefort production
1567:
1553:
1118:
1104:
1009:
999:
963:
638:
237:and reported their popularity in ancient
316:
308:
300:
946:Wilkowske, H.H.; Krienke, W.A. (1954).
756:
754:
752:
740:Caii Pilinii Secundi HistoriĂŠ Naturalis
409:, France's second-most-popular cheese.
261:, as well as a reference to Roquefort.
1814:
1057:
822:
761:Masui, Kazuko; Yamada, Tomoko (1996).
721:. Bloomington, IN: AuthorHouse. p. 9.
560:
558:
556:
476:must occur within 48 hours of milking.
350:The cheese is produced throughout the
272:as they had been doing for centuries.
1548:
1099:
977:
975:
923:Gastronomie du roquefort sur le site
502:, 1,280 mg per 100 g of cheese.
498:Roquefort has a high content of free
160:
749:
719:A History of the World in Five Menus
696:Nelleke Teughels, Peter Scholliers,
673:. Paris: Guillaume Cavelier. p. 55.
639:Fabricant, Florence (23 June 1982).
614:
612:
493:
553:
417:The regional cuisine in and around
313:A Roquefort farm in Southern France
13:
1125:
972:
620:"Something is rotten in Roquefort"
505:
438:
14:
1868:
965:10.3168/jds.S0022-0302(54)91388-0
609:
1574:
1033:Hughes, Tunick; Michael (2014).
140:
44:
36:
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1026:
939:
898:
871:
841:
816:
783:
447:Appellation d'origine contrÎlée
331:Appellation d'Origine ContrÎlée
281:Appellation d'Origine ContrÎlée
205:are also used for other cheeses
190:protected designation of origin
792:The Oxford Companion to Cheese
728:
711:
690:
660:
632:
584:
400:Société des Caves de Roquefort
1:
1060:"If MSG is so bad for you..."
1058:Renton, Alex (10 July 2005).
936:Consulté le 25 décembre 2009.
823:Taylor, Colin Duncan (2021).
547:
329:breed of sheep. Prior to the
296:
7:
525:
522:(LPS) leukocyte migration.
286:Tribunal de Grande Instance
10:
1873:
413:Consumption and other uses
210:
23:Roquefort (disambiguation)
20:
1641:Bleu du Vercors-Sassenage
1591:
1582:
1361:
1173:Bleu du Vercors-Sassenage
1133:
305:A Lacaune flock in France
139:
129:
118:
110:
102:
94:
84:
74:
64:
54:
35:
30:
1343:Sainte-Maure de Touraine
952:Journal of Dairy Science
932:12 February 2010 at the
146:Related media on Commons
360:and part of the nearby
229:praised the cheeses of
186:geographical indication
988:ScientificWorldJournal
717:Howard Belton (2015).
683:, Book 11, chapter 97
568:. INAO. Archived from
532:List of French cheeses
481:Penicillium roqueforti
445:
425:Penicillium roqueforti
322:
314:
306:
219:Penicillium roqueforti
1308:Pouligny-Saint-Pierre
1035:The Science of Cheese
320:
312:
304:
270:Roquefort-sur-Soulzon
182:Roquefort-sur-Soulzon
158:French pronunciation:
134:Roquefort-sur-Soulzon
79:Roquefort-sur-Soulzon
1822:Sheep's-milk cheeses
1766:PicĂłn Bejes-Tresviso
1721:Fourme de Montbrison
1711:Dragon's Breath Blue
1585:List of blue cheeses
1243:Fourme de Montbrison
1228:Crottin de Chavignol
1089:. LiveScience. 2012.
884:. CABI. p. 17.
859:on 21 September 2019
849:"Roquefort: Origins"
253:, cheese pickled in
50:Texture of Roquefort
21:For other uses, see
1827:Food product brands
1424:DĂ©lice de Bourgogne
1323:Rigotte de Condrieu
1001:10.1155/2013/140591
912:on 5 February 2009.
906:"Roquefort Société"
628:. 31 December 2001.
1751:Maytag Blue cheese
1701:Dorset Blue Vinney
1529:Vacherin Mont d'Or
1374:Baguette laonnaise
767:Dorling Kindersley
520:lipopolysaccharide
323:
315:
307:
16:French blue cheese
1809:
1808:
1542:
1541:
1474:Mottin charentais
1419:DĂ©lice d'Argental
1362:Non-AOC varieties
958:(10): 1184â1189.
512:anti-inflammatory
494:Glutamate content
455:. These include:
427:does not produce
389:Roquefort Société
247:Société des Caves
151:
150:
55:Country of origin
1864:
1857:Cheese with eyes
1746:Lymeswold cheese
1626:Bleu des Causses
1569:
1562:
1555:
1546:
1545:
1168:Bleu des Causses
1120:
1113:
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913:
908:. Archived from
902:
896:
895:
875:
869:
868:
866:
864:
855:. Archived from
853:www.roquefort.fr
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518:propagation and
472:The addition of
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164:
162:[ÊÉkfÉÊ]
159:
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48:
40:
28:
27:
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1867:
1866:
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1842:Occitan cheeses
1812:
1811:
1810:
1805:
1786:Shropshire Blue
1781:Saint Agur Blue
1716:Fourme d'Ambert
1676:Cheshire cheese
1661:Cabrales cheese
1631:Bleu d'Auvergne
1616:Bleu Bénédictin
1611:Bellingham Blue
1606:Abbey Blue Brie
1587:
1578:
1573:
1543:
1538:
1524:Tomme de Savoie
1514:Saint-Marcellin
1504:Saint Agur Blue
1389:Brillat-Savarin
1369:Abbaye de Tamié
1357:
1238:Fourme d'Ambert
1158:Bleu d'Auvergne
1129:
1124:
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1080:
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934:Wayback Machine
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769:. p. 178.
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695:
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680:Natural History
665:
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637:
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589:
585:
575:
573:
572:on 6 March 2017
566:"AOC Roquefort"
564:
563:
554:
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537:List of cheeses
528:
508:
506:Health benefits
496:
441:
439:AOC regulations
415:
391:
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227:Pliny the Elder
225:In 79 AD,
213:
174:southern France
157:
49:
43:
41:
26:
17:
12:
11:
5:
1870:
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1852:Massif Central
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1837:French cheeses
1834:
1829:
1824:
1807:
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1801:ValdeĂłn cheese
1798:
1796:Stilton cheese
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1127:French cheeses
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1044:978-0199922307
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576:22 November
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243:Jean Astruc
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170:blue cheese
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167:sheep milk
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