Foklore has it that Roquefort was created some 2000 years ago when a love struck shepherd, distracted by his young love from tending his sheep, left his lunch, a piece of bread and cheese, in the cave where he had been sheltering. A few days later he remembered the cheese and found it had developed a greenish mold through the center.
Since then, shepherds have been maturing their cheese in the deep limestone caves of Cambalou. No chemicals, unwanted molds, or stainless steel shelves are sued to disturb the delicate balance that has for centuries produced one of the world`s finest cheeses. The natural caves are about 984ft wide, and go down four to five levels. The often harsh climate with its hot, dry summers and cold winters, and the rugged, rocky geography has for centuries been home to a local breed of hardy indigenous sheep. Lactation lasts from December to July, and each sheep, grazing on the tussock grasses and wild herbs, produces around 2-3 liters of rich, flavoursome milk.
It takes milk from 6-8 ewes to make one 3kg cheese.Roquefort has been protected since 1411 when Charles VI signed a charter granting the people of Roquefort-sur-Soulzon the rights to make it, and in 1926 it was the first cheese to be granted AOC status. Only those unfamiliar with the process would compare other ewe`s milk cheese with Roquefort.
FLAVOUR: When fully aged, the mold will have fanned out to the edges of the buttery mass in streaks and pockets and the flavour is spicy, strong, and mouth-watering. Sadly, some Roquefort is consumed too young when there is barely a hint of blue and the texture is crumbly rather than cohesive and the bite has no backbone.
HOW TO SAVOUR: Roquefort is sublime when eaten in chunks with sourdough bread, and spectacular in sauces, or when crumbled on top of salads or pasta. Traditionally it is paired with Port or Sauternes, but it is fantastic with just about any dessert wine as they but through the salty tang and highlight the sweetness of the milk.
