Cheese, like a bun with butter, has long and firmly entered the human diet. And France is rightfully considered a real "cheese" country. Charles de Gaulle once said that it is difficult to govern a state in which there are more varieties of this product than there are days in a year. In fact, there are much more types of French cheese. Even experts cannot bring them into a single list.
Product History
Cheese makers consider the famous Roquefort to be the crowning achievement of creation. He is truly blue-blooded. True, the life-supporting liquid in this case is replaced by mold. Roquefort cheese has almost a thousand years of history. At least, this is what some scientists say, squeaking the history of the fermented milk product. And the glory of his creation is given to nature, love, hunger and penicillin. They say that once a shepherd chased a pretty shepherdess and forgot about his dinner, which included black bread and sheep's cheese. The young man woke up from the love spell only a month later. And the hunger is back. The shepherd boy found his dinner, and it was covered with blue mold. But I really wanted to eat, so I had to try a dish with penicillin, and it turned out to be amazing in taste.
Roquefort cheese conquered not only the shepherdess. Over its centuries-old history, it has infiltrated cuisines around the world. A king among his own kind, he is a real pleasure for gourmets. It is made in the south of France, in the province of Roueg, in a place called Roquefort. Back in the 16th century, the inhabitants of the town obtained from the authorities the privilege to produce this delicacy from sheep's milk only on their own territory. The rest, the so-called "illegals", faced heavy fines.
Composition and manufacturing technology of the product
Many varieties of cheese next to Roquefort look rustic. And this is not surprising, because it is produced using a special technology. The milk is allowed to sour, the whey is removed, the molds are filled with mass and salted here. And then a special mystery begins. When the contents acquire the consistency of cottage cheese, fungal spores are added to it. And only then they descend into special cellars, which are laid in limestone grottoes. There, the cheese is kept for about two months, regularly peeling off the white mold crust in order to release the air that has accumulated inside the product. At the same time, shelving in the basement is also special, made of oak. They say they add their own note to the taste of cheese.
What does the finished product look like?
This is a cylinder of a certain size. The weight of one is 2 kilograms. The diameter of the "circle" is 20, and the height is 9 centimeters. “Mature” Roquefort cheese, which is determined by tapping with a silver mallet, is very soft inside, it is difficult to cut correctly and beautifully even with the sharpest knife.
Therefore, to cut it into even squares, there is a special tool where a thin wire is installed instead of a blade. Outside, the cheese is protected by a light crust. Its aroma is very reminiscent of hazelnut with an admixture of the smell of oak leaves and sheep's milk. Connoisseurs say that the taste in one head of cheese may differ. For example, in the center it is the most saturated, a bit harsh, because there is more mold here than at the edges. The crust has a lighter and softer taste.
Product cost
Many want to try real Roquefort (cheese). The price of it will help to make sure its originality. On average in Moscow, a kilogram costs 1200-1500 rubles. In addition, branded packaging also serves as an indicator of the naturalness of cheese from the manufacturer. Roquefort is delivered to Russia in vacuum packages of 100 or 150 grams, as well as kilogram “half-heads”. Other types of cheese that do not bear the Depuis 1863 mark are unlikely to belong to the famous royal product.
The energy value
Now about the calorie content of Roquefort. There are 392 calories per 100 grams. The nutritional value is difficult to overestimate. By the amount of proteins, cheese can be compared with meat (more than 20%). It has a huge amount of vitamins, trace elements, amino acids.
It is recommended to use it for expectant and nursing mothers, children and adolescents whose body needs mineral salts and lecithin. In addition, Roquefort cheese is useful for people who have weakened bones or lung problems.
Beneficial features
But with all the subtle taste and useful properties, even the “royal product” has contraindications. The fungus that is planted to breed elite mold can cause severe allergic processes in some people. It can also harm those suffering from gastrointestinal ailments. The antibiotic contained in the mold destroys the protective bacteria, which can lead to disorders or dysbacteriosis. In order to enjoy the delicacy without consequences, it is recommended to consume no more than 50 grams of the product at a time.
In small quantities, it is recommended to use Roquefort as a snack or dessert treat. Blue cheese will delight with its sophistication if it is properly served and stored. The product must be allowed to preheat. To do this, it is taken out of the cool storage in advance. It is customary to present cheese as a treat, with fruits, nuts, and also spread it on a warm crispy baguette. The delicacy goes well as an appetizer with dry or semi-sweet wine.
How to store the product?
It is recommended to store cheese not in the refrigerator, but in a dark, cool place. It should not be wrapped in cellophane. For packaging, parchment paper or a “native” shell, as well as gauze fabric, are more suitable. But it is best to buy cheese in the quantity that is decided to be consumed immediately, until it has lost all its valuable qualities.
Roquefort is often used as an additive to various salads and in the preparation of many sauces. Dishes, of course, are not cheap, but if you want to surprise your guests, then you should try it.
A small conclusion
What does Roquefort cheese look like? The photos presented in our article will help you figure it out. Thanks to them, you will learn how such cheese should actually look like. Its blue streaks with unique mold are easy to remember. And this will further help to recognize the cheese in the context. The external indicator is the original packaging with the company logo.
Everyone knows this cheese. For some, this is a favorite variety, and someone is familiar with it only by hearsay. Therefore, today we want to talk about him, if not all, then a lot. Roquefort (French Roquefort sometimes Rochefor) is another blue cheese variety made from sheep's milk. Along with such varieties as Bleu d'Auvergne (Bleu d'Auvergne), Stilton (Stilton) and Gorgonzola (Gorgonzola), Roquefort is one of the most famous blue cheeses in the world.
Similar cheeses are produced almost all over the world, however, according to European law, only the cheese that was aged in the Kombalou caves in the commune of Roquefort-sur-Soulzon can be called Roquefort. It is this place that is registered as a geographical indication or protected geographical indication for this variety.
This cheese is characterized by white, crumbly and slightly moist flesh, streaked with a characteristic green mould. Roquefort also has a specific aroma and taste, in which the taste of butyric acid is quite strongly felt, and green veins add spice. The taste of Roquefort is revealed gradually: at first it seems quite soft, then sweetish, then a smack of smoke is felt, and, finally, all the salty taste appears. Roquefort does not have a crust; the outside is also edible and salty. The average head of Roquefort weighs between 2.5 and 3 kg and is about 10 cm thick. It takes about 4.5 liters of milk to produce 1 kg of cheese.
There is a legend about the appearance of this cheese. One day a certain young man dined in a cave with a piece of bread and sheep's cheese. In the distance he saw a beautiful girl. Throwing his meal, he ran to her. The guy came back a few months later. During this time, the mold turned his simple cheese into Roquefort.
Roquefort, or rather a cheese similar to it, is mentioned in literary sources dating back to 79 AD - Pliny the Elder noted its rich taste. In 1411, Charles VI granted the inhabitants of the commune of Roquefort-sur-Soulzon monopoly rights to produce cheese, which they had been making for centuries.
Roquefort is the first cheese to receive the Appellation d'Origine Contrôlée (AOC) certificate back in 1925, when the rules and production standards were only formulated. In 1961, the so-called Tribunal de Grande Instance, located in the city of Millau, ruled that only cheese aged in the natural caves of Mont Combalou (Roquefort-sur-Soulzon commune) has the right to be called Roquefort. This was a historic decision that protected the real Roquefort from fakes.
The mold (penicillium roqueforti) necessary for Roquefort is found in the soil of local caves. Traditionally, cheesemakers get it in the following way: they leave the bread in these caves for 6-8 weeks until the bread is completely covered with a layer of mold. The bread crumb is then dried and ground into a powder. Today, the mold is also obtained in the laboratory, thanks to which the cheese has a better consistency. Mold can be added both to the curd mass and with the help of an aerosol can into the holes made in the crust.
For the production of Roquefort, only the milk of certain breeds of sheep is used: Lacon, Manec and Basco-Béarnaise. Until 1925, when there were no AOC standards, sometimes a small amount of cow's or goat's milk was added to Roquefort.This cheese is also produced in the department of Aveyron and parts of the neighboring departments: Aude, Lozère, Gard, Hérault and Tarn.
As of 2003, seven manufacturers make Roquefort cheese. The largest of these to date is the Société des Caves de Roquefort (a branch of Lactalis). A feature of this company is that it owns several caves, which also organize excursions. About 60% of all products are produced here. Roquefort Papillon is another famous brand. Carles, Gabriel Coulet, Fromageries occitanes, Vernières and Le Vieux Berger are the remaining five manufacturers. These companies own only one cave each.
In 2005, about three million Roquefort heads (18,830 tons) were produced. It is the second most popular cheese (after Comte) in all of France.
The scale of production of Roquefort is simply shocking. In this area, "4,500 shepherds, 2,100 dairy farms ... located on the Larzac plain and nearby hills where sheep are grazing" are involved. The total volume of production in 2008 was already about 19 thousand tons. Only 450 tons are exported to the USA. It is worth considering that in total 3,700 tons are exported. Spain is by far the largest buyer of Roquefort cheese. About 1,000 tons of this cheese are sent there. In early 2009, Susan Schwab, a former US trade representative, agreed to remove an additional 300% import tax on certain delicacies from Europe, including Roquefort cheese.
There are strict standards for the production of this cheese, established by a number of regulations of the national institute of origin and quality. These include:
- For the production of Roquefort, it is necessary to use only milk obtained at least 20 days after lambing.
- Sheep are allowed to graze on pastures, where possible, located in the territory of Aveyron and parts of neighboring departments. At least 3/4 of the feed must come from these areas.
- Milk should be whole, raw and unfiltered. Filtration is only allowed to remove macroscopic particles. Heating milk above 34°C is prohibited.
- Rennet must be added within 48 hours of milk production.
- Roquefort is made from the mold penicillium roqueforti. It can only be obtained in France in the natural caves of the commune of Roquefort-sur-Soulzon.
- It is allowed to use only dry salt.
- The complete production cycle, including aging, slicing, packaging and refrigeration of the cheese, must be carried out only in the commune of Roquefort-sur-Soulzon.
Roquefort cheese has the highest glutamate content of any natural food. 100 g of this cheese contains as much as 1280 mg of glutamate.
Roquefort cheese is the king among the noble blue cheeses with mold. Initially, this variety began to be produced in France, south of the central regions, in the province of Rouergue. Connoisseurs say that Roquefort is more than a thousand years old, and its birth is associated with a beautiful legend. According to it, one day a young man grazing sheep on a mountainside decided to have a bite of cheese and bread in a damp cave, where it smelled of mold. But when he saw a beautiful girl, he immediately ran after her, forgetting about dinner. Only a few weeks later the shepherd remembered the failed meal, returned to the cave and saw that the piece of cheese was all moldy. But he was so hungry that he dared to eat such a dubious product and was delighted with its amazing taste.
Most likely, this is just a beautiful fairy tale, but the technology of maturing cheese with mold in limestone grottoes was invented in the south of France.
What kind of milk is Roquefort cheese made from?
The province of Rouergue has long been famous for its sheep, which today are considered one of the best breeds in the world. Therefore, asking what kind of milk Roquefort cheese is made from is somewhat inappropriate. Of course, from sheep. It is the amazing creamy taste, combined with a sharp aroma and pungent aftertaste of noble mold, that gives birth to real Roquefort.
However, over time, the famous product began to be made outside of France. And cow's milk appeared in the recipe in symbiosis with the original fungal cultures. This is not to say that it is bad - it fully complies with the most stringent standards and has a recognizable taste and aroma of the original Roquefort. But connoisseurs notice the difference.
Production
Noble cheese is made from high-quality raw or pasteurized (in some countries it is forbidden to make cheese from raw) milk. Initially, the raw material is heated to +24 ⁰С, after which the starter is added - cultures of lactic acid bacteria. Under their influence, the coagulation of milk begins and a clot is formed. The process takes place at a temperature of +30 ⁰С.
The resulting clot is cut into pieces 1x1 cm - a cheese grain is obtained. It is kneaded and left for an hour to allow excess whey to drain. Dried grain is crushed in special crushers, laid out in molds, and each layer is sprinkled with Penicillium Roquefort. The thickness of each layer is 2.5 cm. The molds are kept at a temperature of +20 ⁰С for three days. Then the cheese is freed from the mold and salted - by dry method or by aging in brine.
The next step in production is ripening. The head is pierced with a special apparatus with needles - the holes will provide comfortable conditions for the development of mold. Next, the cheese is placed in comfortable conditions for ripening (high humidity and low temperature) and left for 2 months, rubbing off excess mucus once a day.
Cheese caves
In France, the cheese matures in caves of natural origin - exactly where this famous delicacy was born. Lime grottoes have an ideal microclimate for the maturation of heads. It is interesting that tourists are allowed here: here, inquisitive gourmets will be told the recipe for Roquefort cheese and will be allowed to taste the product. The entrance fee is 5 euros for an adult and 3 euros for a child. The best time to visit is from October to March.
Currently, 7 factories are engaged in the production of Roquefort cheese - it is on them, according to connoisseurs and connoisseurs, that the real royal cheese is made. These companies provide 70% of the demand for this delicacy around the world. The remaining 30% comes from other cheese factories around the world.
The nutritional value
Cheese is a high-calorie fatty product, and Roquefort is no exception. It contains 353 kcal per 100 g of product. Therefore, its consumption should be limited to overweight people. At the same time, Roquefort is considered one of the most useful varieties: it contains a large amount of protein (so it can compete with meat products), vitamins A, B, C, D, E, H, saturated fatty acids, trace elements (especially a lot of calcium) and essential amino acids for our body.
Useful properties of Roquefort
If you remember what kind of milk Roquefort cheese is made from, it immediately becomes clear why it is so useful. Sheep milk is a valuable and healthy product, it is 1.5 times more nutritious than cow's milk and contains many useful substances. And the casein contained in it allows people with an allergy to cow's milk to use this product.
If sheep's milk is flavored with the noble mold Penicillium Roquefort, you get a superfood that has a lot of useful qualities:
- Roquefort has an anti-inflammatory effect.
- The high nutritional value ensures fast satiety, and a person who regularly consumes blue cheese becomes less prone to overeating.
- Beneficial fungi increase the production of melanin, which protects the skin from harmful ultraviolet radiation.
- It is believed that this product slows down the aging process. Some French people point to eating blue cheese with blue as the reason for their excellent health and longevity.
- Roquefort blue cheese reduces the risk of heart attacks and strokes, as noble fungi thin the blood and prevent the formation of clots.
- It is a supplier of calcium to the body, helps to strengthen bone tissue. The delicacy is recommended for people with fractures and women during menopause.
- Contains easily digestible protein.
Harm of blue cheese
Now about a small fly in the ointment. A noble product is recommended to use regularly, but in small portions. A safe dose for a healthy person is 50 g of the delicacy per day. If you abuse and constantly exceed the norm, the process of inhibition of your own intestinal microflora by third-party microorganisms is possible.
Also, Listeria is found in Roquefort, which can lead to an infectious disease. A healthy person does not even notice the infection, as his immunity quickly cracks down on foreign agents. But the sick, as well as people with poor health, should be more careful. Listeriosis is especially dangerous for pregnant women.
Even Roquefort should not be used by those who have allergic reactions to penicillin and dairy products.
How to choose
- The first criterion is composition. Everyone probably knows what it looks like Roquefort cheese. What kind of milk it is made from was also discussed. If you need to please some sophisticated gourmet, you need to choose a product made from sheep's milk, and not from cow's milk. What else to pay attention to?
- Next, we look at the appearance: the Roquefort is white on the cut, its surface is oily and covered with veins with mold. In terms of structure, this delicacy is very delicate (it is cut with a special string knife), but it should not crumble or fall apart.
- A large amount of mold indicates that the product has been overexposed. The mold in blue cheese is alive, it eats the white mass all the time. So if the Roquefort is kept too long, then the fungi can "eat" most of the head.
- On the label of a real Roquefort there is a red seal with a picture of a sheep.
- Smell. This delicacy has a sharp pronounced aroma, characteristic of sheep's milk.
What to eat and how to store noble cheese
Roquefort is a variety with live cultures that constantly "eat" the product. The main task is to slow down their growth, therefore, the cheese should be stored at a temperature not higher than +6 ⁰С. It is impossible to freeze a delicacy - so it will noticeably lose both in taste and nutritional value. Optimum humidity - 95%.
The product must be stored in foil or parchment packaging - this will prevent the spread of the fungus to other products. You should not put Roquefort with strong-smelling food - smoked meats, fish, onions, etc., since the tender mass absorbs all odors like a sponge.
Blue cheese is an expensive delicacy. For 1 kg you will have to pay 1300-1500 rubles. Therefore, Roquefort is most often served on a separate dish as an independent delicacy or as a component on a cheese plate at the end of a meal with other noble cheeses.
It is also eaten with fruits (pears, grapes) or wines: dry white or fortified. When served, Roquefort should be at room temperature - only in this way will the delicacy fully reveal its delicious creamy taste and give a wonderful aftertaste. And gourmets advise trying a piece of royal cheese with a drop of honey - this combination will delight all taste buds.
Roquefort (fr. Roquefort) is a variety of French cheese related to blue cheeses.
Roquefort, a cheese made from sheep's milk, is made in only one place - south of the Massif Central in the historic province of Rouergue in France. In this area, where sheep breeding is widespread, the technology of ripening sheep cheese in limestone grottoes was born, thanks to which a noble mold of the Penicillium roqueforti species is formed inside the cheese, giving it a characteristic taste and aroma. This kind of cheese is appreciated in Russia, restaurateurs actively use it in their dishes.
On top of "Roquefort" is covered with a white, always slightly moist and shiny crust. Inside - oily pulp with blue mold, which forms small cavities. Cheese made by hand can be distinguished by the uneven distribution of mold inside. "Roquefort" has a pronounced taste, reminiscent of the taste of hazelnuts. The aroma emanating from "Roquefort" is a complex bouquet, which is based on the smells of sheep's milk and limestone grotto.
Since there are blue mold heads in the tender pulp of Roquefort, which are easily destroyed with a knife, a special device is used to cut Roquefort and other blue cheeses - a “roquefort” (fr. roquefortaise). This device is a special machine in which a stretched wire plays the role of a blade. Such a device allows not to disturb the structure of the delicate mold inside the cheese, which is easy to crush with an ordinary, even well-sharpened, knife.
Story
There is a legend about how the Roquefort recipe appeared. A young shepherd tends a flock of sheep on the top of Mount Kombalou, near the village of Roquefort. In one of the caves he stopped for a bite to eat. His breakfast consisted of a piece of black bread with sheep's cheese. A lovely girl passed by. The shepherd, carried away by her, threw down his breakfast and ran to catch up with her. He returned back about a month later and saw that the piece of cheese had changed a lot. Threads of bluish mold stretched from black bread to cheese. Having tasted the cheese, the shepherd boy was amazed. This is how the famous Roquefort sheep cheese appeared.
Manufacturing technology
The manufacturing technology of "Roquefort" at the first stages is traditional for all cheeses: souring milk, separating the cheese mass, cutting the cheese mass, laying it out in shapes, salting. The main feature of "Roquefort" is its maturation, which should take place in a limestone grotto on oak shelves with good ventilation.
Made from sheep's milk, this French cheese is the most famous blue cheese in the world.
Roquefort cheese matures for at least three months in limestone caves with a special microclimate, which maintains a constant low temperature at any time of the year and a very high level of humidity.
Traditionally, rye bread is used to form blue mold - its mold provokes the growth of blue mold fungi. In order for the cheese to be penetrated by this mold, it is pierced with needles - this is how mold develops in the formed channels. As a result of this, a cheese with streaks of green-blue mold is obtained.
Roquefort has a special spicy spicy taste and is able to give this piquancy to any dish made using it.
Until now, "Roquefort" ripens in the grottoes in the province of Rouergue. In order to get a real "Roquefort", the curd mass after draining the whey is inoculated with spores of the fungus Penicillium roqueforti.
Composition and useful properties
Roquefort cheese is rich in the following vitamins and minerals: organic acids - 90%, vitamin A - 30.9%, vitamin B2 - 22.2%, vitamin B3 - 24%, vitamin B6 - 10%, vitamin B9 - 9.8%, vitamin B12 - 20%, vitamin H - 8.4%, vitamin PP - 28.5%, calcium - 74%, magnesium - 10%, sodium - 100%, phosphorus - 51.3%, iron - 5.6% , zinc - 29.2%, copper - 6%.
Roquefort cheese contains no less protein than meat, including essential amino acids for humans: lysine, tryptophan and methionine. In addition, blue cheese proteins are similar to those in human tissues and organs, that is, they are easily digested and included in the metabolic processes in the body. The product is also rich in milk fat, which has a low melting point and high nutritional value, as it is the main energy substrate for maintaining normal metabolism and other vital reactions. The noble mold of cheese promotes the production of melanin, which protects the skin from the harmful spectrum of sunlight.
Roquefort contains phosphatides (lecithin), B vitamins, A and mineral salts, which makes it an indispensable element in the diet of pregnant women, children, adolescents, nursing mothers and debilitated patients. This cheese is also useful for fractures (due to the high content of calcium and phosphorus) and pulmonary tuberculosis.
How and with what is rockfort served?
Most often it is served as an appetizer for wine in its pure form or with other types of cheese. For cutting Roquefort, a device invented in its homeland is used, called la roquefortaise - “roqueforte”. It is a machine, the cutting element of which is a stretched wire. The minimum cutting surface allows you not to disturb the structure of the delicate mold inside the cheese, which is easy to crush with an ordinary, even well-sharpened knife. Cheese slices are usually eaten clockwise. Different types of cheese are laid out on a plate in a circle from the most neutral - creamy goat to the most spicy - Roquefort: it is difficult to feel a different taste after it. Often, a connoisseur only needs one thin plate of Roquefort to enjoy its unusual taste in combination with wine. Therefore, Roquefort, although often ordered, is consumed, as it should be a delicacy, in small quantities. With regard to Roquefort, the rule of classic cheese combinations applies. Sweets are in perfect harmony with it: honey, confiture, nuts and fresh fruits (mango, pears, grapes, strawberries, currants and many others, with the exception of citrus fruits). A very unusual combination of salty and sweet is appreciated by many - however, everyone determines the boundaries of compatibility of two polar tastes. The combination of Roquefort with vegetables and herbs is also advantageous - the cheese harmonizes well with olive oil and pepper in a variety of salads. Like all products with a pronounced, concentrated taste, Roquefort is perfectly complemented by neutral food, successfully set off by bread, and not only white, but also rye. In expensive Italian restaurants, the tart taste of Roquefort is used as part of pasta and pizza. Roquefort is used both in its natural form and in the manufacture of dishes - sauces, soups, fondue with cheeses of a more restrained taste. The sharp taste of classic cold and hot Roquefort-based sauces goes well with neutral vegetables, such as cabbage or potatoes. Chicken wings, duck breast, shrimp are served with a sauce of Roquefort and other "blue cheeses". However, a number of features of the capricious "king of cheeses" make it difficult to use it in cooking. Roquefort does not tolerate heat treatment, so when making, for example, sauces, it is added last. In addition, Roquefort in the form of a sauce tends to infuse.
The note
Freezing Roquefort, as well as heating, is undesirable, says Konstantin Zhbakov. “Of course, due to the high fat content, this variety is able to withstand the effects of low temperatures, but hypothermia still spoils its consumer qualities.” However, if the purchased piece of cheese cannot be eaten immediately, then it is better to keep it in the refrigerator at a temperature of + 2-6 ° C in a jar with a glass lid or wrapped in film, foil or parchment paper. Only in this way can a valuable product be isolated from the effects of foreign odors and at the same time from moisture and drying, which are detrimental to it: moist buttery cheese tends to give off liquid. Also, one should not forget that during storage the ripening process of Roquefort does not end, it continues to be enriched with a piquant taste. Fresh Roquefort is soft inside, combines spiciness and freshness and is devoid of an unpleasant aftertaste.
Interesting Facts
According to statistics, the inhabitants of France are European champions in life expectancy - on average, it is 84.8 years. As British scientists have established, one of the secrets of such a long life of the French is "Roquefort" - a French cheese with blue-green streaks of mold.
It turned out that mold, which has anti-inflammatory properties and is very useful for the heart muscle, is responsible for the longevity of the French. At the same time, its effect is more significant than the harmful qualities of sausages, cheeses and alcohol, which are consumed in large quantities by the inhabitants of France.
There were times when this type of cheese was very expensive and only some rich people could buy it. Roquefort cheese was very difficult to get, but today many countries produce this product, and everyone can enjoy its unusual taste.
Roquefort cheese is a French blue cheese made from sheep's milk that is inoculated with a fungus. Traditionally, Roquefort cheese is produced only in the province in the South of France - Rouepre. In this small town and in the districts, many are engaged in sheep breeding, there are also a lot of limestone grottoes of natural origin, and it was here that they began to produce Roquefort cheese, which is so loved to eat in many parts of our planet.
Nowadays, to get blue cheese, you need the product to go through several stages. At the first stage (necessarily sheep) it turns sour, separates from the cheese mass, then the cheese mass is cut into knots, laid out in forms and salted. Spores of the fungus must be added to the curd mass. The process of ripening blue cheese must necessarily take place in lime grottoes on oak racks.
When Roquefort cheese matures, its pieces become covered with a moist white crust on top, which can shine a little in daylight. Inside the pulp, grayish-cream color, in which there are small cavities with blue mold. If the blue mold is unevenly distributed throughout the knot, then this indicates that such cheese was made by hand (artisanal).
When cutting, it is almost impossible not to violate the usefulness of such cheese, even if you take the sharpest knife for cutting. There are special "roqueforets" that are designed specifically for cutting this type of cheese. Roqueforet is a machine in which instead of a blade there is a thin steel wire. With the help of such a device, you can cut the cheese into even pieces.
Roquefort is a really tasty cheese. It is similar in taste to hazelnuts with the addition of various smells - sheep's milk, limestone grottoes, oak shelves.
Blue cheese is usually served for dessert or as an appetizer. Before serving, it is important to get the cheese out of the refrigerator in advance. When heated, it can better convey all its taste qualities.
A bit of history
There is a legend about the origin of this type of cheese. One young man grazed a flock of sheep on Mount Kombalu, this mountain was located near the village of Roquefort. He decided to have a bite of black bread and a piece of sheep's cheese, and while having lunch, he noticed a beauty passing by, whom he began to catch up with. A month later, the shepherd returned to the place where he dined, and saw the remains of his food there, on which there were threads of blue mold. He tried them and was very surprised, because the taste was simply amazing. Thus, the idea to produce Roquefort cheese was born.
Health Benefits of Roquefort Cheese
The healthiest Roquefort cheese is blue cheese. It is rich in valuable minerals and vitamins, its mold has unique properties. This cheese is made from sheep's milk. H sheep are not suitable for all, but a breed. Next, we will give a more detailed description of the useful properties of this product.
- Alleviated arthritis. Roquefort cheese is endowed with anti-inflammatory properties, it is used for inflamed joints, with and. People with similar diseases are advised to include Roquefort cheese in their diet.
- The aging process slows down. Roquefort (blue cheese) and some types of other fermented cheeses prevent the formation of subcutaneous fat (cellulite). Also, this cheese prevents the premature appearance of wrinkles and slows down the aging process.
- The fight against extra pounds. Cheese is a healthy food. Thanks to him, you can control your weight. Cheese contains a lot of protein, after eating it, you can quickly feel full, and you don’t have to eat a lot.
- Reduces the risk of cardiovascular disease. Among the French, few people have problems with the work of the heart, although there are a lot of fatty dishes in French cuisine.
Scientists have speculated that this is because the French consume large quantities of blue cheese and other varieties of fermented cheeses, and they also like to drink wine. Both of these products have an anti-inflammatory effect on the body and protect it from cardiovascular diseases.
It is believed that due to the use of blue cheeses by the French, they are the most resistant to diseases compared to many peoples. In addition, there is evidence that in an acidic environment (for example, the surface of the skin or the gastric mucosa), the anti-inflammatory properties of this product become even more powerful.
- A source of essential minerals and vitamins for the body. Blue cheese contains a large amount of minerals and vitamins that the human body needs for normal functioning. Among the useful substances are zinc, potassium, sodium, vitamin D, vitamin A. These substances are necessary for the normal functioning of all organs and for all biochemical processes.
- For healthy bones. All dairy products are rich in calcium. This important micronutrient is essential for strong bones and teeth. In the female body during menopause, there is not enough calcium. Its deficiency can lead to the development of osteoporosis. This disease is accompanied by increased bone fragility due to a decrease in bone density. Women over the age of fifty are very useful to eat foods that have a lot of calcium. Cheese is just such a product.
- Longevity and health. Thanks to the ripening process of Roquefort cheese, it has a very good effect on the body. When the cheese matures, its mold begins to produce compounds that are responsible for human health and longevity. Probably, for the reason that the French regularly have blue cheese in their diet, they differ from residents of other countries in their high life expectancy.
Roquefort cheese is very useful due to its most important ingredient - sheep's milk. It contains many antioxidants, and much less cholesterol and saturated fat than cow's milk. Sheep milk is more saturated with phosphorus, calcium, B vitamins, vitamin A.
Harm from eating Roquefort cheese
Roquefort cheese contains a lot of moldy fungi. Because of them, the normal intestinal microflora begins to grow more slowly. If you eat it very often and regularly, then it may occur. In addition, bacteria can cause allergies, and in small children, letteriosis can occur, in which damage to the liver, nervous system, and lymph nodes occurs.
How to make Roquefort cheese at home:
