The Roquefort is commonly referred to as the “cheese of kings and popes,” as it is said to have been Emperor Charlemagne’s favorite cheese. It’s one of the world’s oldest and best cheeses, made with unpasteurized sheep milk from Southern France. It has a crumbly but creamy texture that breaks readily. It also has a strong scent and a slightly acidic and sour flavor.
This sheep’s milk cheese is white and juicy, with very prominent veins of green-bluish mold. For it to be called an authentic Roquefort, it must be matured for at least four to five months in the Combalou caves in Roquefort-sur-Soulzon to be declared genuine.
This cheese is delicious on its own but if you’re up to using it for other dishes, this cheese can be crumbled and sprinkled over pasta, pizza, and salads, or melted directly onto steaks. It’s also commonly used as pie or quiche filling. They can also be served alongside some figs, nuts, dried fruit and crusty bread. Serve with a glass of Bordeaux red wine or some sweet dessert wine such as Sauternes.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.