Popular French blue cheese made from the milk of the Lacaune breed of sheep. The cheese is aged for around five months in the natural Combalou caves of Roquefort-sur-Soulzon in the south of France, where the mould is found in the local soils. Roquefort is a tangy, crumbly and slightly moist cheese with distinctive veins of blue mould.
The PDO, PGI and TSG certificates have been established by the European Union to encourage the production of agricultural products, protect product names from imitation and provide the consumer with information about the unique characteristics of a particular product. By virtue of this classification, you can be sure that a product bearing one of these authenticity marks is of a high quality and of the same origin.
Includes agricultural products produced, processed and prepared in a given geographical area using recognized knowledge.
The first official knowledge about Roquefort cheese dates back to the 79th year of our era, when Pliny the Elder mentioned a cheese rich flavour. Roquefort is made from Red Lacaune's sheep's milk, which graze on sheep in the huge Rouergue (France) plateau and in Aveyron. In 1411 King Charles VI gave rights to mature rocks for only one village - Roquefort-sur-Soulzon. Today these cheeses are still naturally matured for at least 4 months in the same caves in mentioned village. The Roquefort Papillon Coccinelle cheese has an AOP certificate (Appellation d'Origine Protégée, eng. PDO - Protected Designation of Origin). This is one of the proofs of cheese quality recognized in France and Europe.
Sauces, savoury tarts, quiches, salads, dark bread.
DrinksSweet wines as Muscat and Portmouth.