What comes to mind when you think of France? The Louvre? Louis XIV? Cheese, perhaps? France is well known for their distinct cuisine and prides itself on its regional food products. Roquefort cheese is one of the world's best known blue cheeses and is made in the south of France. Though similar cheeses are produced elsewhere, European law dictates that those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin.
It is a white, tangy and crumbly cheese that is slightly moist and is best recognized by its distinct green veins. The overall flavor begins slightly mild, then alternates between sweet and smoky and, for the grand finale, salty. It has no rind and requires about 4.5 liters of milk to produce a single wheel.
What would a legend about French cheese be without a love story? Legend has it that the cheese was discovered when a youth, eating his lunch of bread and ewes' milk cheese, saw a beautiful girl in the distance. He abandoned his meal in a nearby cave and ran after her. He returned many months later and found that mold had transformed his plain cheese into Roquefort.
The distinctive flavor comes from the soil of local caves. Back in the day, cheese-makers and farmers would leave bread in the caves for six to eight weeks until it was consumed by the mold. Nowadays, the mold is grown in laboratories for better consistency.
Roquefort is known as one of the smelliest cheeses in the world and the blue mold scares many people away from trying it. For those brave souls willing to give it a go, it is best paired with nuts and figs. Also, in true French fashion, you can always pair it with a crunchy baguette.
Bon Appetit!
-Jessica Boyd
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