Roquefort has been identified with a cheese praised by Pliny the Elder in AD79. However, Pliny was speaking of a cheese from Gaul, not mentioning its origin or even saying that it was blue.
According to legend, Roquefort was created by a French shepherd boy on June 4, 1070 after he left his cheese and bread lunch in a cave in order to pursue a beautiful girl.
On June 4, 1411, King Charles VI of France granted a monopoly for the ripening of Roquefort cheese to the people of Roquefort-sur-Soulzon.
Casanova loved Roquefort. He considered it to be something of an aphrodisiac!
The mould that gives Roquefort its character is Penicillium roqueforti. Before Alexander Fleming discovered penicillin, it was common in country districts for shepherds to apply Roquefort cheese to wounds to avoid gangrene.
Roquefort was the recipient of France's first Appellation d'Origine Contrôlée in 1925 when regulations controlling its production and naming were first defined.
In 2008, British chef Paul Hollywood created an almond and roquefort sourdough loaf that was said to be the most expensive bread in Britain. The Roquefort was supplied from a specialist in France at £15 per kilo.
In 2009, the US threatened to impose a 300 per cent import duty on Roquefort in retaliation against an EU ban on hormone-treated beef.
Under European law, only cheeses aged in the natural Cambalou caves of Roquefort-sur-Soulzon may bear the name Roquefort.
The population of Roquefort-sur-Soulzon is under 700 but 4,500 work to produce the cheese.
Around three million wheels are produced each year, weighing a total of about 19,000 tonnes.
Roquefort is made entirely from the milk of the Lacaune breed of sheep. It must be made of ewes' milk delivered at least 20 days after lambing has taken place.
A typical wheel of Roquefort weighs between 2.5 and 3 kilograms and is about 10cm thick.
Source Daily Express
According to legend, Roquefort was created by a French shepherd boy on June 4, 1070 after he left his cheese and bread lunch in a cave in order to pursue a beautiful girl.
On June 4, 1411, King Charles VI of France granted a monopoly for the ripening of Roquefort cheese to the people of Roquefort-sur-Soulzon.
Casanova loved Roquefort. He considered it to be something of an aphrodisiac!
The mould that gives Roquefort its character is Penicillium roqueforti. Before Alexander Fleming discovered penicillin, it was common in country districts for shepherds to apply Roquefort cheese to wounds to avoid gangrene.
Roquefort was the recipient of France's first Appellation d'Origine Contrôlée in 1925 when regulations controlling its production and naming were first defined.
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In 2008, British chef Paul Hollywood created an almond and roquefort sourdough loaf that was said to be the most expensive bread in Britain. The Roquefort was supplied from a specialist in France at £15 per kilo.
In 2009, the US threatened to impose a 300 per cent import duty on Roquefort in retaliation against an EU ban on hormone-treated beef.
Under European law, only cheeses aged in the natural Cambalou caves of Roquefort-sur-Soulzon may bear the name Roquefort.
The population of Roquefort-sur-Soulzon is under 700 but 4,500 work to produce the cheese.
Around three million wheels are produced each year, weighing a total of about 19,000 tonnes.
Roquefort is made entirely from the milk of the Lacaune breed of sheep. It must be made of ewes' milk delivered at least 20 days after lambing has taken place.
A typical wheel of Roquefort weighs between 2.5 and 3 kilograms and is about 10cm thick.
Source Daily Express
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