Roquefort Mini 100g
About This Cheese
TypeBlue, Semi-firm
Rennettraditional
RegionRoquefort, France
Producergabriel coulet
Milkraw ewe
Rindnatural
€5.50
Story
Roquefort, probably the world’s best known blue cheese, is made using raw ewe’s milk. All Roquefort is legally required to spend two weeks in the ‘fleurines’ or caves of Mont Combalou in Roquefort-sur-Soulzon in the area of production. This is the natural dwelling place of the Penicilium Roqueforti moulds, from which most strains of blue cheese moulds have been bred.
The most famous legend of Roquefort’s origin tells of a shepherd sheltering from a violent storm in the now famous caves. Soaked to the skin and with his tummy rumbling, the shepard discovered an old curd sandwich left there months before. The rye bread had disintegrated into a mouldy dust, which had spread through the sheep’s milk curd. The reluctant (but sufficiently hungry) shepherd ate the mouldy curd anyway and was surprised by how delicious it was. And so Roquefort was created.
Goes Well With
FAQs
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
gIngredients: Allergens Listed In Bold
Raw ewes MILK, salt, lactic starters (MILK), animal rennet, Penicilium roqueforti
NUTRITIONAL INFORMATION
Typical Values per 100g
Energy kJ 1522
Energy kcal 364
Fat 32g
Of which saturates 19g
Carbohydrates 2g
Of which sugars 0.1g
Protein 19g
Salt 3.5g
