Page 79 - RCA Catalog

Roquefort Blue

Origin

• Roquefort-sur-
Soulzon

• France

Milk

• Sheep’s Milk

• Unpasteurized
Legend has it that this cheese was discovered when a young
shepherd, eating his lunch of rye bread and ewes' milk cheese, saw a Flavor
beautiful shepherdess the distance. Abandoning his meal in the cave
of Cambalou, he ran to meet her. When he returned to the cave • Tangy
some time later, the bread was blue and the mold (Penicillium
roqueforti) had also turned his cheese blue. Roquefort, the alchemy • Pungent
of between the ventilaton of the cave, the rye bread, and the Texture
Lacaune sheep cheese, was born. That was over a thousand years
ago, and Roquefort Papillion is still producing their penicillium • Creamy
cultures from rye baked in their own wood fired oven bread ovens,
and still aging the wheels for at least four months in the caves of the • Unctuous
Cambalou massif. Since the 15th Century, these cellars have been
protected, and in 1925 Roquefort was recognized with an appella- Pairing
tion, that later became the AOP. The cheese is distinguished by the • Merlot
white paste and the intense blue marbling in its wide and numerous
cavities. It has an unctuous, supple texture and a complex flavor • Hoppy IPA
profile. Definitely salty and tangy, it also has an unique sweetness

from the sheep’s milk.

10010640 CHEESE ROQUEFORT BLUE SHEEP 3# AVG

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