Roquefort cheese

For other uses, see Roquefort (disambiguation)

Roquefort cheese is a kind of blue cheese. It comes from the south of France. It is made from sheep's milk. French laws about AOC say that only cheese from the region of Roquefort-sur-Soulzon (close to Millau) may be called Roquefort cheese.

The cheese breaks into little pieces easily. It is a little moist. Blue mould is added to Roquefort cheese. This gives it a particular taste. Roquefort is made in big wheels. They weigh around 2.5 kilograms. They are about 10 cm thick. Roquefort needs to ripen for around 5 months. It is best eaten April to October, but of course it is available all year round.

In the year 2003, there were seven Roquefort producers. The largest by far is Roquefort Société. Roquefort Papillon is also a well-known brand. The five other producers are Carles, Gabriel Coulet, Fromageries occitanes, Vernières and Le Vieux Berger.

• http://www.roquefort.fr/

Wikimedia Commons has media related to Roquefort (cheese).

Wikimedia Commons has media related to Roquefort-sur-Soulzon.

This short article about food can be made longer. You can help Wikipedia by adding to it.