Roquefort-sur-Soulzon
Aveyron, France
Cheese type:
Blue cheese
Milk:
Raw, whole sheep’s milk
Sheep breed:
Lacaune
Origin:
Roquefort-sur-Soulzon,
Aveyron, France
SHAPE AND SIZE
- Cylinder
- Diameter: approx. 19–20 cm
- Height: approx. 8.5–11.5 cm
- Weight: approx. 2.5–3.0 kg
MOLD CULTURE
Penicillium roqueforti
Develops through piercing (piquage)
and access to oxygen
MATURATION
- Minimum 90 days
- Must be aged in the natural caves
of the Combalou mountain - Natural ventilation via “fleurines”
PRODUCTION REQUIREMENTS
- Milk exclusively from the approved
geographical milk area - Aging exclusively in
Roquefort-sur-Soulzon - No pasteurisation or standardisation
of the milk
NUMBER OF PRODUCERS
7 approved Roquefort houses
FLAVOUR PROFILE
- Intense and salty
- Creamy to crumbly texture
- Aromas of blue mold,
cultured butter, nuts, herbs
and cave
USES
- Cheese boards
- Sauces and dressings
- Gratins and hot dishes
CLASSIC PAIRINGS
- Sweet wines (Sauternes, Barsac)
- Alternatively: dry Chenin Blanc,
Jura wines or oxidative white wines