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For other uses, see Roquefort (disambiguation).
Roquefort
Country of origin France
Region, town region surrounding

Roquefort-sur-Soulzon
Source of milk Ewe
Pasteurised No
Texture Semi-hard
Aging time 3 months
Certification AOC 1925 [1]

Roquefort (AmE [ˈɹɔʊkfɚt], BrE [ɹɒkˈfɔː], French [ʀɔkfɔʀ]; from Occitan ròcafòrt [ˌrrɔkɔˈfɔɾt]) is a ewe's-milk blue cheese from the south of France, and together with Bleu d'Auvergne, Stilton and Gorgonzola is one of the world's best-known blue cheeses. This article is about the country For a topic outline on this subject see List of basic France topics. Roquefort-sur-Soulzon ( Occitan: Ròcafòrt) is a commune in the French département of Aveyron. Appellation d’origine contrôlée ( AOC) which translates as "controlled term of origin" is the French certification granted to certain French Year 1925 ( MCMXXV) was a Common year starting on Thursday (link will display the full calendar of the Gregorian calendar. Phonology North American English regional phonology In many ways compared to English English, North American English is conservative in its Phonology. British English or UK English ( BrE, BE, en-GB) is the broad term used to distinguish the forms of the English language used in the French ( français,) is a Romance language spoken around the world by 118 million people as a native language and by about 180 to 260 million people Occitan ( IPA BrE: /ˈɒksɪtn/ AmE: /ˈɑksəˌtɑn/ known also as Lenga d'òc or Langue d'oc (native name occitan Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. Blue cheese (or bleu cheese) is a general classification of cow's milk sheep's milk or goat's milk Cheeses that has had Penicillium cultures Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. This article is about the country For a topic outline on this subject see List of basic France topics. Bleu d'Auvergne is a French Blue cheese, named for its place of origin in the Auvergne region of south-central France. Stilton is a Cheese of England. It is produced in two varieties the well-known blue and the lesser-known white. Gorgonzola is a veined Italian Blue cheese, made from unskimmed cow's Milk. Though similar cheeses are produced elsewhere, European 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, or has a protected designation of origin. Roquefort-sur-Soulzon ( Occitan: Ròcafòrt) is a commune in the French département of Aveyron. A geographical indication (GI is a name or sign used on certain products which corresponds to a specific geographical location or origin (eg Roquefort is sometimes known as the "King of Cheeses"[2], a distinction that is also used for the Italian Parmigiano Reggiano, the French Brie de Meaux & Époisses de Bourgogne, and the English Stilton. Parmigiano-Reggiano is a hard fat Granular cheese, cooked but not pressed named after the producing areas of Parma, Reggio Emilia, Modena, Époisses de Bourgogne is a cheese made in the village Époisses found in the commune of Côte-d'Or, a département of France

The cheese is white, crumbly and slightly moist, with distinctive veins of blue mold. WikipediaManual_of_Style#National_varieties_of_English --> Molds (or It has characteristic odor and flavor with a notable taste of butyric acid; the blue veins provide a sharp tang. Butyric acid (from Greek βούτυρος = butter) also known under the systematic name butanoic acid, is a Carboxylic acid with the structural The overall flavor sensation begins slightly mild, then waxing sweet, then smoky, and fading to a salty finish. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2. 5 and 3 kilograms, and is about 10 cm thick. The metre or meter is a unit of Length. It is the basic unit of Length in the Metric system and in the International As each kilogram of finished cheese requires about 4. 5 litres of milk, Roquefort is high in fat, protein and minerals, notably calcium. The litre or liter (see spelling differences) is a unit of Volume. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl A mineral is a naturally occurring substance formed through geological processes that has a characteristic chemical composition a highly ordered atomic structure and specific Calcium (ˈkælsiəm is the Chemical element with the symbol Ca and Atomic number 20

Contents

History

Legend has it that the cheese was discovered when a young shepherd, eating his lunch of bread and ewes' milk cheese, saw a beautiful girl in the distance. A shepherd is a person who tends to feeds or guards Sheep, especially in flocks 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. Penicillium roqueforti is a common Saprotrophic Fungus, that is widespread in nature and can be isolated from soil decaying organic substances [3][2]

Roquefort, or similar style cheese, is mentioned in literature as far back as AD 79, when Pliny the Elder remarked upon its rich flavor. Year 79 was a Common year starting on Friday (link will display the full calendar of the Julian calendar. Gaius or Caius Plinius Secundus, ( AD 23 – August 25, AD 79 better known as Pliny the Elder, was an ancient Author [4] In 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. Charles VI (3 December 1368 &ndash 21 October 1422 called the Well-loved (le Bien-Aimé and the Mad (French le Fol or le Fou) was the Roquefort-sur-Soulzon ( Occitan: Ròcafòrt) is a commune in the French département of Aveyron. [4] Cheesemaking colanders have been discovered amongst the region's prehistoric relics. A colander is a type of sieve used in Cooking for separating Liquids and solids Stone Age Paleolithic See also Paleolithic, Recent African Origin, Early Homo sapiens, Early human migrations "Paleolithic"

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. Appellation d’origine contrôlée ( AOC) which translates as "controlled term of origin" is the French certification granted to certain French 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 whose ripening occurred in the natural caves of Mont Combalou in Roquefort-sur-Soulzon were permitted to bear the name Roquefort. Millau (Occitan Milhau is a commune in the department of Aveyron in southern France.

Production

The mold that gives Roquefort its distinctive character (Penicillium roqueforti) is found in the soil of the local caves. Penicillium roqueforti is a common Saprotrophic Fungus, that is widespread in nature and can be isolated from soil decaying organic substances 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 curd, or introduced as an aerosol, through holes poked in the rind. Curd is a Dairy product obtained by curdling (coagulating Milk with Rennet or an edible Acidic substance such as Lemon juice Particulates, alternatively referred to as particulate matter (PM or fine particles, are tiny particles of solid or liquid suspended in a gas

Roquefort is made entirely from the milk of the Lacaune, Manech and Basco-Béarnaise breeds of sheep. Prior to the AOC regulations of 1925 a small amount of cows or goats milk was sometimes added. A total of around 4. 5 litres of milk is required to make one kilogram of Roquefort. [4]

The cheese is produced throughout the département of Aveyron and part of the nearby départements of Aude, Lozère, Gard, Hérault and Tarn [1]. In the Terminology of Political geography and Historiography a National department (département departamento is an administrative Aveyron ( Occitan: Avairon) is a department in southern France named after the Aveyron River. Aude ( Occitan: Aude) is a department in south-central France named after the Aude River. Lozère (in Occitan Losera) is a department in southeast France near the Massif Central. Gard ( Occitan: Gard) is a département located in southern France in the Languedoc-Roussillon region Hérault ( Occitan: Erau) is a department in the southwest of France named after the Hérault river.

As of 2003, there are seven Roquefort producers. Year 2003 ( MMIII) was a Common year starting on Wednesday of the Gregorian calendar. The largest by far is Roquefort Société made by the Société des Caves de Roquefort (a subsidiary of Lactalis), which holds several caves and opens its facilities to tourists, and accounts for around 60% of all production. Roquefort Papillon is also a well-known brand. The five other producers, each holding only one cave, are Carles, Gabriel Coulet, Fromageries occitanes, Vernières and Le Vieux Berger.

Around three million cheeses were made in 2005 (18,830 tons) making it, after Comté, France's second most popular cheese. For other uses see Comté. Comté (also called Gruyère de Comté) is a French cheese made from unpasteurized cow's milk in [4]

AOC regulations

The regulations that govern the production of Roquefort have been laid down over a number of decrees by the INAO. These include: [1]

  1. All milk use must be delivered at least 20 days after lambing has taken place.
  2. The addition of rennet must occur within 48 hours of milking. Rennet (ˈrɛnɪt is a natural complex of enzymes produced in any Mammalian Stomach to digest the mother's milk and often used in the production of Cheese
  3. The Penicillium roqueforti used in the production must be produced in France from the natural caves of Roquefort-sur-Soulzon.
  4. The salting process must be performed using dry salt.
  5. The whole process of maturation, cutting, packaging and refrigeration of the cheese must take place in the commune of Roquefort-sur-Soulzon.

Glutamate content

Roquefort has the highest level of glutamates of any naturally produced food, containing as much as 1280 mg of glutamate per 100 g of cheese. Glutamic acid (abbreviated as Glu or E) is one of the 20 Alpha Amino acids It is not among the human Essential amino acids Its [5]

See also

References

  1. ^ a b c AOC Roquefort. The following is a List of cheeses from France. France is home to a very large variety of cheese types This is a list of Cheeses by place of origin. INAO.
  2. ^ a b Something is rotten in Roquefort. Business Week (December 31, 2001). BusinessWeek is a business Magazine published by McGraw-Hill.
  3. ^ Blue-veined Cheeses : The expanding choices. New York Times (June 23, 1982).
  4. ^ a b c d Masui, Kazuko; Tomoko Yamada (1996). French Cheeses. Dorling Kindersley, p. Dorling Kindersley is a leading publisher of illustrated reference books 178. ISBN 0-7513-0896-X.  
  5. ^ If MSG is so bad for you.... The Observer (July 10, 2005). The Observer is a British Newspaper published on Sundays In about the same place on the political spectrum as its daily sister paper The

External links

Dictionary

Roquefort

-noun

  1. A blue cheese made from sheep milk, produced in France.
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