Qu'est-ce que le/la/l'Roquefort Cheese ?
A rich, tangy, and crumbly blue cheese made from sheep's milk, distinguished by its intense flavor and characteristic blue veins.
"The intensely flavorful blue cheese that commands attention, offering a perfect balance of saltiness, tang, and creaminess."
Technical Metrics
Fat Content
~52% (dry matter)
Origin Region
Roquefort-sur-Soulzon, France
Ripening Period
3-5 months (in caves)
Le secret du chef
Let Roquefort come to room temperature for at least 30 minutes before serving; this enhances its creaminess and allows its full flavor profile to emerge.
Comment choisir et conserver le/la/l'Roquefort Cheese
- Look for a moist, creamy texture with well-distributed blue-green veins.
- Avoid dry, crumbly, or overly ammonia-smelling pieces.
Quels accords culinaires avec le/la/l'Roquefort Cheese ?
- Pears
- walnuts
- honey
- fig jam
- red wine
- steak
- salads
- port wine.
Questions fréquentes
Quel goût a le Roquefort Cheese ?
Pungent, salty, tangy, creamy, sharp
Comment choisir et conserver le Roquefort Cheese ?
Look for a moist, creamy texture with well-distributed blue-green veins. Avoid dry, crumbly, or overly ammonia-smelling pieces.
