Roquefort is a popular French cheese, reported to be a favorite of the Emperor of Charlemagne. In France, it is called the ‘cheese of kings’. Roquefort is made exclusively from the milk of the red Lacaune ewes that graze on the huge plateau of Rouergue, Causses in the Aveyron. Genuine Roquefort is rich, creamy and has a sharp, tangy, salty flavor.
According to legend, a romantic shepherd… following in the tracks of his shepherdess… forgot some bread and ewe’s cheese in one of the Combalou caves. On his return some time later, he discovered the cheese covered in mould. He tasted it and found it delicious,thus Roquefort cheese was born. Guardian of this savoir-faire, man has kept up this tradition in the depths of the caves and the same miracle occurs time and time again.
For the table service and to enjoy its flavor it should be cut in slices ranging from edge to cheese heart; a cut in the rules of the cheese is more presentable and appetizing. This cheese is served at room temperature, about 16°C. Remember to take out the cheese before serving (1 hour before consummation) and to accompany it with a sweet wine such as Sauterne or Porto.
Taste the Roquefort cheese with other flavors; it goes very well with pear and fig jam. It is also used a lot in salads and dressings.