49:
321:
313:
153:
214:; 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
329:
57:
303:
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.
226:
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
260:. 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
1842:
399:
442:. 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
576:
993:
Petyaev, Ivan M.; Zigangirova, Naylia A.; Kobets, Natalie V.; Tsibezov, Valery; Kapotina, Lydia N.; Fedina, Elena D.; Bashmakov, Yuriy K. (2013).
695:
286:
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.
859:
500:
The whole process of maturation, cutting, packaging and refrigeration of the cheese must take place in the commune of
Roquefort-sur-Soulzon.
256:
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
940:
295:
when regulations controlling its production and naming were first defined. In 1961, in a landmark ruling that removed imitation, the
651:
1128:
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916:
457:
341:
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133:
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156:
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The milk must be whole, raw (not heated above 34 °C ), and unfiltered except to remove macroscopic particles.
785:
611:
1832:
630:
17:
432:
includes many
Roquefort-based recipes for main-course meat sauces, savory tarts and quiches, pies, and fillings.
200:
716:
580:
1837:
1318:
1313:
1121:
709:
A Taste of
Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries
344:(AOC) regulations of 1925, a small amount of cow's or goat's milk was sometimes added. Around 4.5 L (
995:"Roquefort cheese proteins inhibit Chlamydia pneumoniae propagation and LPS-induced leukocyte migration"
462:
regulations that govern the production of
Roquefort have been laid down over a number of decrees by the
1570:
33:
1070:
477:
and parts of neighboring departments. At least 75% of any grain or fodder fed must come from the area.
1867:
1651:
1183:
1852:
1353:
404:
1519:
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494:
used in the production must be produced in France from the natural caves of
Roquefort-sur-Soulzon.
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1811:
417:
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As of 2009, there are seven
Roquefort producers. The largest-volume brand by far is
1756:
1661:
1636:
1273:
1178:
1153:
1016:
1006:
970:
1489:
745:
AbbĂ© Pascal (1854). "Notice sur le fromage de la LozĂšre". Mende: Ignon. pp. 84â87
473:
The sheep must be on pasture, whenever possible, in an area that includes most of
1796:
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525:
compounds. A study from 2013 found that proteins from
Roquefort cheese inhibit
470:
All milk used must be delivered at least 20 days after lambing has taken place.
416:
Around three million cheeses were made in 2005 (18,830 tons) making it, after
363:
275:
By the middle ages, Roquefort had become a recognized cheese. On 4 June 1411,
1826:
1459:
1358:
1208:
1193:
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635:
510:
261:
207:
1656:
1766:
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1409:
1158:
1074:
1030:
211:
1011:
358: US gal) of milk is required to make one kilogram of Roquefort.
206:
The cheese is white, tangy, creamy and slightly moist, with veins of blue
1751:
1701:
1681:
1666:
1646:
1611:
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1303:
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253:
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439:
191:
dictates that only those cheeses aged in the natural
Combalou caves of
177:
1606:
1404:
388:
1676:
1474:
1454:
1424:
1328:
1223:
1213:
1203:
836:
Menu from the Midi: A Gastronomic Journey through the South of France
380:
241:
1746:
1736:
1509:
1499:
443:
279:
granted a monopoly for the ripening of the cheese to the people of
320:
1464:
1419:
1308:
1198:
1106:
474:
429:
368:
312:
79:
992:
892:
Labels of Origin for Food: Local Development, Global Recognition
1781:
1555:
1469:
1444:
959:"Assay of Various Mold-Ripened Cheeses for Antibiotic Activity"
484:
300:
269:
210:. It has a characteristic fragrance and flavor with a taste of
152:
69:
328:
99:
682:
Memoires pour l'histoire naturel de la province de Languedoc
56:
1394:
749:. George Cuvier and J.B.F.S. Ajasson de Grandsagne (1828).
463:
384:
376:
265:
249:
289:
In 1925, the cheese was the recipient of France's first
604:
Gastronomie!: Food Museums and Heritage Sites of France
497:
The salting process must be performed using dry salt.
1843:
French products with protected designation of origin
1048:. Oxford, UK: Oxford University Press. p. 109.
606:. Piermont, NH: Bunker Hill Publishing. p. 19.
889:Barham, Elizabeth; Sylvander, Bertil, eds. (2011).
233:) had transformed his plain cheese into Roquefort.
195:may bear the name Roquefort, as it is a recognised
652:"Blue-veined Cheeses : The expanding choices"
187:. Though similar cheeses are produced elsewhere,
1824:
956:
336:Roquefort is made entirely from the milk of the
1098:"Say Cheese! Roquefort May Keep Hearts Healthy"
927:
888:
806:. Oxford University Press. 2016. p. 237.
521:According to a 2012 study, Roquefort contains
1571:
1122:
1043:
753:. Paris: Lemaire. pt. 3. vol. 4 p. 568, n. 3
602:Hughes, Tom; Hughes, Meredith Sayles (2005).
423:
601:
455:
771:
332:Sheep being milked for Roquefort production
1578:
1564:
1129:
1115:
1020:
1010:
974:
649:
248:and reported their popularity in ancient
327:
319:
311:
957:Wilkowske, H.H.; Krienke, W.A. (1954).
767:
765:
763:
751:Caii Pilinii Secundi HistoriĂŠ Naturalis
420:, France's second-most-popular cheese.
272:, as well as a reference to Roquefort.
14:
1825:
1068:
833:
772:Masui, Kazuko; Yamada, Tomoko (1996).
732:. Bloomington, IN: AuthorHouse. p. 9.
571:
569:
567:
487:must occur within 48 hours of milking.
361:The cheese is produced throughout the
283:as they had been doing for centuries.
1559:
1110:
988:
986:
934:Gastronomie du roquefort sur le site
513:, 1,280 mg per 100 g of cheese.
509:Roquefort has a high content of free
171:
760:
730:A History of the World in Five Menus
707:Nelleke Teughels, Peter Scholliers,
684:. Paris: Guillaume Cavelier. p. 55.
650:Fabricant, Florence (23 June 1982).
625:
623:
504:
564:
428:The regional cuisine in and around
324:A Roquefort farm in Southern France
24:
1136:
983:
631:"Something is rotten in Roquefort"
516:
449:
25:
1879:
976:10.3168/jds.S0022-0302(54)91388-0
620:
1585:
1044:Hughes, Tunick; Michael (2014).
151:
55:
47:
1090:
1062:
1037:
950:
909:
882:
852:
827:
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458:Appellation d'origine contrÎlée
342:Appellation d'Origine ContrÎlée
292:Appellation d'Origine ContrÎlée
216:are also used for other cheeses
201:protected designation of origin
803:The Oxford Companion to Cheese
739:
722:
701:
671:
643:
595:
411:Société des Caves de Roquefort
13:
1:
1071:"If MSG is so bad for you..."
1069:Renton, Alex (10 July 2005).
947:Consulté le 25 décembre 2009.
834:Taylor, Colin Duncan (2021).
558:
340:breed of sheep. Prior to the
307:
7:
536:
533:(LPS) leukocyte migration.
297:Tribunal de Grande Instance
10:
1884:
424:Consumption and other uses
221:
34:Roquefort (disambiguation)
31:
1652:Bleu du Vercors-Sassenage
1602:
1593:
1372:
1184:Bleu du Vercors-Sassenage
1144:
316:A Lacaune flock in France
150:
140:
129:
121:
113:
105:
95:
85:
75:
65:
46:
41:
1354:Sainte-Maure de Touraine
963:Journal of Dairy Science
943:12 February 2010 at the
157:Related media on Commons
371:and part of the nearby
240:praised the cheeses of
197:geographical indication
999:ScientificWorldJournal
728:Howard Belton (2015).
694:, Book 11, chapter 97
579:. INAO. Archived from
543:List of French cheeses
492:Penicillium roqueforti
456:
436:Penicillium roqueforti
333:
325:
317:
230:Penicillium roqueforti
1319:Pouligny-Saint-Pierre
1046:The Science of Cheese
331:
323:
315:
281:Roquefort-sur-Soulzon
193:Roquefort-sur-Soulzon
169:French pronunciation:
145:Roquefort-sur-Soulzon
90:Roquefort-sur-Soulzon
1833:Sheep's-milk cheeses
1777:PicĂłn Bejes-Tresviso
1732:Fourme de Montbrison
1722:Dragon's Breath Blue
1596:List of blue cheeses
1254:Fourme de Montbrison
1239:Crottin de Chavignol
1100:. LiveScience. 2012.
895:. CABI. p. 17.
870:on 21 September 2019
860:"Roquefort: Origins"
264:, cheese pickled in
61:Texture of Roquefort
32:For other uses, see
1838:Food product brands
1435:DĂ©lice de Bourgogne
1334:Rigotte de Condrieu
1012:10.1155/2013/140591
923:on 5 February 2009.
917:"Roquefort Société"
639:. 31 December 2001.
1762:Maytag Blue cheese
1712:Dorset Blue Vinney
1540:Vacherin Mont d'Or
1385:Baguette laonnaise
778:Dorling Kindersley
531:lipopolysaccharide
334:
326:
318:
27:French blue cheese
1820:
1819:
1553:
1552:
1485:Mottin charentais
1430:DĂ©lice d'Argental
1373:Non-AOC varieties
969:(10): 1184â1189.
523:anti-inflammatory
505:Glutamate content
466:. These include:
438:does not produce
400:Roquefort Société
258:Société des Caves
162:
161:
66:Country of origin
16:(Redirected from
1875:
1868:Cheese with eyes
1757:Lymeswold cheese
1637:Bleu des Causses
1580:
1573:
1566:
1557:
1556:
1179:Bleu des Causses
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919:. Archived from
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907:
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879:
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875:
866:. Archived from
864:www.roquefort.fr
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529:propagation and
483:The addition of
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175:
173:[ÊÉkfÉÊ]
170:
155:
59:
51:
39:
38:
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18:Roquefort cheese
1883:
1882:
1878:
1877:
1876:
1874:
1873:
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1853:Occitan cheeses
1823:
1822:
1821:
1816:
1797:Shropshire Blue
1792:Saint Agur Blue
1727:Fourme d'Ambert
1687:Cheshire cheese
1672:Cabrales cheese
1642:Bleu d'Auvergne
1627:Bleu Bénédictin
1622:Bellingham Blue
1617:Abbey Blue Brie
1598:
1589:
1584:
1554:
1549:
1535:Tomme de Savoie
1525:Saint-Marcellin
1515:Saint Agur Blue
1400:Brillat-Savarin
1380:Abbaye de Tamié
1368:
1249:Fourme d'Ambert
1169:Bleu d'Auvergne
1140:
1135:
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1095:
1091:
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1079:
1067:
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991:
984:
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945:Wayback Machine
932:
928:
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780:. p. 178.
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691:Natural History
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614:
600:
596:
586:
584:
583:on 6 March 2017
577:"AOC Roquefort"
575:
574:
565:
561:
548:List of cheeses
539:
519:
517:Health benefits
507:
452:
450:AOC regulations
426:
402:
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310:
238:Pliny the Elder
236:In 79 AD,
224:
185:southern France
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60:
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52:
37:
28:
23:
22:
15:
12:
11:
5:
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1863:Massif Central
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1848:French cheeses
1845:
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1835:
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1812:ValdeĂłn cheese
1809:
1807:Stilton cheese
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1055:978-0199922307
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902:978-1845933777
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845:978-1800464964
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813:978-0199330904
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774:French Cheeses
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1697:Crozier Blue
1692:Cornish Blue
1587:Blue cheeses
1530:Saint-Paulin
1410:Cancoillotte
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1752:Lanark Blue
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1682:Cashel Blue
1667:Buxton Blue
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1234:Coulommiers
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755:online text
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678:Jean Astruc
587:22 November
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364:département
268:, and even
266:grape-juice
254:Jean Astruc
252:; in 1737,
181:blue cheese
141:Named after
106:Pasteurised
100:Ewe (sheep)
1827:Categories
1802:Stichelton
1742:Gorgonzola
1707:Dolcelatte
1657:BleuchĂątel
1505:Rochebaron
1495:Port Salut
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440:penicillin
308:Production
277:Charles VI
178:sheep milk
122:Aging time
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1677:Cambozola
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1455:Faisselle
1425:Clochette
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1274:Maroilles
1224:Chevrotin
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527:chlamydia
511:glutamate
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246:GĂ©vaudan
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