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- Animal Rennet
- Age: 3 Months
- Sheep Milk
Milk from Lacaune sheep is transformed into cheese and aged in the Combalou caves of Roquefort-sur-Soulzon to create the eponymous classic Roquefort cheese, a king among blues. For centuries, the cheese has been made in the small, southern French village, where its name and production methods have been protected since 1411. The creamy paste gives way to a spicy, peppery bite and earthy undertones thanks to the blue mold that penetrates the cheese. Contrast the savory richness of this cheese with a bright and tart pairing of Blenheim Apricots.
Raw Sheep's Milk, Salt, Enzymes, Cheese Cultures, Penicillium Roqueforti
- It's believed that Roquefort cheese dates back to 79 A.D., when Roman philosopher, Pliny the Elder, made note of a flavorful cheese in one of his writings.
- The cheese is made from the milk of Lacaune sheep and aged in the Combalou caves in the small village of Roquefort-sur-Soulzon in southern France.
- Penicilium Roquforti, the blue mold that is used in Roquefort, is found naturally in these caves.
- In the early days of Roquefort cheesemaking, bread was left in the caves to generate mold.
- The mold was then dried and turned into a powder that was added to the cheese.
- Today, the blue mold is typically lab-grown and cultures are introduced early in the cheesemaking process.
- As the cheese ages, the paste is pierced with holes.
- The punctures introduce air to the interior of the cheese, allowing the mold to bloom and form the blue-green veining Roquefort is known for.
- The cheese has been made exclusively in the village of Roquefort-sur-Soulzon since 1411.
- It was the first cheese to be awarded Appellation d'Origine Contrôlée (AOC) designation in 1925, meaning the cheese is certifiably produced in the Rouqefort-sur-Soulzon village and is made according to a set of strict regulations meant to protect the integrity and tradition of the cheese.
Harder blue cheeses can stay fresh for up to two to three weeks in a crisper drawer when wrapped tightly and unopened, while softer blues may start to dry out after approximately two weeks. The best thing to do is keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. Additionally, we recommend wrapping your blue cheese in aluminum foil. All cheeses and meats are perishables—by definition they degrade over time—so we encourage our customers to enjoy the cheese while it's in peak condition!