per 100 grams
Carbohydrates 2 g
Proteins 21.5 g
Fats 30.6 g
Water 39.4 g
Fiber 0 ug
Ash 6.4 grams

Roquefort Cheese

369 Calories per 100g

In France, there is a style of cheese that is coveted and loved around the world. Known as Roquefort cheese, it is a creamy, crumbly, blue-veined cheese that has developed a following of cheese enthusiasts who cannot get enough of the aged flavor. Made from unpasteurized sheep's milk from the surrounding region of southwest France, this unique cheese is distinctive in its flavor, texture, and history.

At its most basic, Roquefort cheese is a strong, beautifully flavorful Provençal cheese with a consistency that ranges from creamy to crumbly. It also gets its distinctive blue color from the addition of Penicillium roqueforti, a type of mold that is indigenous to the region.

The cheese is produced in and around the small village of Roquefort-sur-Soulzon in the Aveyron district and, as a result, it has governmental protection with an AOC (appellation d’origine contrôlée) designation. To be labeled as AOC Roquefort cheese, it must come from the same area and be produced using the same traditional techniques that have been practiced for generations.

To create Roquefort cheese, sheep’s milk is painstakingly collected, taken to the factories, then ripened and treated with locally sourced salt and an ammonia solution before fermentation. Then, and only then, is the famous Penicillium roqueforti mold stirred in and the cheese left to age in specially built caves. The cheese is then aged anywhere from three to six months, creating a flavor and texture so complex, it’s almost impossible to replicate.

The flavor of Roquefort has been described by some as salty, piquant, and creamy, with a sharp edge. For others, it has a slightly sweet, buttery edge that comes from the unpasteurized milk used in its creation. The texture, too, is distinctly crumbly and pulls away from the palate in clumps of slightly salty bite-sized bits.

Roquefort cheese is a wonderful addition to a charcuterie board, melted over a juicy steak, crumbled into salads, or just eaten on its own. It pairs especially well with ripe, sweet figs, sweet walnuts, and a good crusty bread. It is also an amazing addition to any blue cheese dip or spread.

While other blue cheeses, such as stiltons, gorgonzolas and Danish blues, are popular among cheese aficionados, they cannot compare to the legendary Roquefort cheese. There’s something undeniably special about Roqueforts, and it looks like its popularity isn’t going away anytime soon. For cheese fans, this is great news since it means they can continue to enjoy a little bit of French history every time they sit down to enjoy a slice of Roquefort.