On a luxury barge cruise, great pride is taken in their cheeseboard selection. Here, we explore the classic French fromage: Roquefort cheese.

Photo: Pexels: Clayton de Araujo.

What is Roquefort cheese?

Roquefort is an amazing blue cheese made from sheep’s milk. The Aveyron department of southern France produces this cheese. Roquefort is rich, creamy and salty in flavor and it is perfect with Muscat grapes, figs, and walnuts. The chef often serves it on Canal du Midi barge cruises.

Roquefort was a favorite of Emperor Charlemagne, and that is why it is called the “cheese of kings and popes” in France. In 1925, Roquefort became the first cheese granted the title of Appellation d Origine Protégée (Protected Designation of Origin), more commonly known as AOP or PDO.

Some Varieties of Blue Cheese

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A wide variety of blue cheeses exists around the world and within France. Additional cultures of edible molds create the characteristic blue veins running through it. Depending on the cheese, its flavor and aroma range from mild to strong, and the taste spans sweet, sharp, and salty. Production methods, milk selection, and step-by-step processes can greatly alter the outcome.

History tells us that blue cheese has been around for over two thousand years. Historical records date it as far back as 400 to 800 BC in Austria, where people consumed it with beer. Cheesemakers created Roquefort cheese back in the 7th century

Roquefort is a type of blue cheese, specifically made from sheep’s milk in Roquefort-sur-Soulzon in the south of France. This cheese differs from other blue cheeses in its milk type and production method. In contrast, producers make Italy’s Gorgonzola and Britain’s Stilton from cow’s milk. The varying types of milk and processes result in very different and distinct flavors. Traditionally, chefs use Danish blue cheeses for blue cheese dressing because their texture is a little drier and crumblier.

There are many types of French blue cheese besides Roquefort. These include Bleu d’Auvergne (also from the same region as Roquefort), Fourme d’Ambert, and Saint Agur, having different flavors and textures. Today, the world recognizes Roquefort as France’s most famous and best-known cheese.

Why is Roquefort Cheese Unique?

Because of its AOP, producers can only legally call a cheese Roquefort if they make it in the caves of Roquefort-sur-Soulzon using raw milk from Lacaune ewes within the area. A single ewe produces enough milk for around 100 pounds of Roquefort each year. Approximately 3,000 sheep breeders and 1,700 cheesemakers work in the Roquefort sector, making it vital for the region.

How is Roquefort Made?

Creameries receive whole raw sheep’s milk, pour it into closed vats, and heat it to around 80°-90°F (28°-34°C). Finally, they blend it with a mixture of culture, penicillium roqueforti, and renn.Next, the cheesemaker gently cuts the curd into small pieces, drains the whey (the liquid that separates from the coagulated milk proteins), and transfers the curds into round moulds. The workers turn the moulds several times, which allows the whey to fully drain away. They apply a generous brine of salt by hand, preventing an excessive growth of mold on the rind. Shortly after, workers pierce the brined cheese with steel needles, which allows the blue veins to develop and breathe.

Photo: Société.

Naturally formed caves in the cliffs overhanging the village of Roquefort age the cheese, allowing it to absorb filtered moisture and flavor. The cheese ages for 20 days before wrapping in foil to slow the development of the blue mold. This allows the texture to soften, giving Roquefort its creamy consistency. After 3 months of ripening, the they remove the foil and send the Roquefort to shops.

Wine and Cheese: A Perfect Pairing

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It’s always a question of what goes well with what when pairing cheese and wine. Roquefort is actually an easier cheese to pair due to its creamy and salty flavors. Some people may be surprised that even though Roquefort has a strong flavor, it is not typically paired with a red wiine. Rather, it would be paired with a preferably sweeter white wine.

The classic pairing is a Sauternes, the anticipated sweetness beautifully compliments the saltiness of the cheese. A Vouvray Moelleux, a unique late harvest wine, is also a good choice. There have been studies that clarify how well the acidity and sweetness of these wines counterbalance the creaminess and saltiness of blue cheese.

Try It, You’ll Like It

So, even if you are not a lover of blue cheese in general, you should try it on your barge cruise. Many guests are surprised to discover they are actually fans.

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