Roquefort
Cheese Profile
FLAVOUR | Full Flavoured |
TASTE | Strong spicy, salty flavour followed by a rich creaminess. |
SMELL | Pleasant and earthy. |
RIND | Rindless, wrapped in foil to stop bad mould. |
INTERIOR | The paste is bright white, dense yet soft and creamy, with many small caverns coated with blue/green mould (Penicillin Roqueforti) |
FABULOUS | Firm yet soft, but not wet, filled with cavities covered in soft velvety grey-green mould |
FAR-GONE | Extra mould growing on the surface with a smell similar to hydrogen peroxide (bleach) Slimy texture and excess liquid, especially when wrapped in plastic for long periods of time. |
You will never see a whole wheel of Roquefort in your local store as producers cut the wheel in half to ensure the correct amount of blue. Click on the video below to see a preview of the Roquefort reveal widget inside the ebook “How to Say Cheese”.
Cheese Info
COUNTRY | France |
REGION | Aveyeron |
MILK TYPE | Sheep |
RENNET TYPE | Animal |
AGED | 5 Months 3 Weeks in a cave |
PRODUCER | Roquefort Carles |
Buy This Cheese
COUNTRY |
Australia |
Canada |
USA |
ONLINE |
REGION | Melbourne | Vancouver | Most Cities | Canada |
STORE | Oasis Bakery | Benton Brothers | Fine Cheese stores | Cheesyplace |
ASK FOR | Angel | Jonah or Andrew | For help | Just click |
ONLINE | @oasisbakery | @bentonscheese | @cheesyplace |