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 | | Country of origin | France | | Region, town | region surrounding Roquefort-sur-Soulzon Image File history File links Download high resolution version (1003x800, 106 KB) Roquefort, a type of Protected Designation of Origin cheese made in France. ...
Roquefort-sur-Soulzon is a town and commune in the French département of Aveyron. ...
| | Source of milk | Ewe | | Pasteurized | No | | Texture | Semi-hard | | Aging time | 3 months | | Certification | AOC 1925 | Roquefort is a flavorful ewe's-milk blue cheese from the south of France, and one of the most famous of all French cheeses. Though similar cheeses are produced elsewhere, European law dictates that only those cheeses aged in the natural Cambalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it has a Protected designation of origin. Roquefort is sometimes known as the "King of Cheeses", a distinction that is also used for the Brie de Meaux. Binomial name Ovis aries Linnaeus, 1758 The domestic sheep (Ovis aries) is the most common species of the sheep genus. ...
Appellation dOrigine Contrôlée (AOC), which roughly translates as term of origin is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, by the government bureau Institut National des Appellations dOrigine (INAO). ...
1925 (MCMXXV) was a common year starting on Thursday (link will take you to calendar). ...
Binomial name Ovis aries Linnaeus, 1758 The domestic sheep (Ovis aries) is the most common species of the sheep genus. ...
A glass of cow milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ...
Blue cheese is a generic type of cheese in which veins of Penicillium mold run through the crumbly texture. ...
Cheese is a food made from the curdled milk of cows, goats, sheep, buffalo or other mammals. ...
Roquefort-sur-Soulzon is a town and commune in the French département of Aveyron. ...
Protected designation of origin (PDO), protected geographical indication (PGI) and Traditional Speciality Guaranteed (TSG) are geographical indications defined in European Union Law to protect regional foods. ...
Brie is a soft cows milk cheese named after French province in which it originated (roughly corresponding to the modern département of Seine_et_Marne). ...
The cheese is white, crumbly and slightly moist, with distinctive veins of blue mold. It has characteristic odor and flavor with a notable taste of butyric acid; the blue veins provide a sharp tang. It has no rind; and the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3 kilograms, and is about 10cm thick. As each kilogram of finished cheese requires about 4.5 litres of milk, Roquefort is high in fat, protein and minerals such as calcium. Moldy Bread Molds, or mould, are various fungi that cover surfaces in the form of fluffy mycelia and usually produce masses of spores (most commonly asexual spores but sometimes sexual). ...
Butyric acid, IUPAC name n-Butanoic acid, or normal butyric acid, is a carboxylic acid with structural formula CH3CH2CH2-COOH. It is notably found in rancid butter, parmesan cheese, vomit, and the smell of foul, stale, unwashed, rancid human bare feet, and has an unpleasant odor and acrid taste, with...
In botany, a rind is the thick outer skin of various structures such as fruit. ...
The international prototype, made of platinum-iridium, which is kept at the BIPM under conditions specified by the 1st CGPM in 1889. ...
The metre, or meter, is a measure of length, approximately equal to 3. ...
The litre or liter (see spelling differences) is a unit of volume. ...
This article or section is in need of attention from an expert on the subject. ...
A representation of the 3D structure of myoglobin, showing coloured alpha helices. ...
Minerals are natural compounds formed through geological processes. ...
General Name, Symbol, Number calcium, Ca, 20 Chemical series alkaline earth metals Group, Period, Block 2, 4, s Appearance silvery white Atomic mass 40. ...
Production The mold which gives Roquefort its distinctive character (Penicillium roqueforti) is found in the soil of the local caves. Traditionally the cheesemakers extracted it by leaving bread in the caves for six to eight weeks until it was consumed by the mold. The interior of the bread was then dried to produce a powder. Nowadays the mold can be produced in a laboratory, which allows for greater consistency. The mold may either be added to the curd, or introduced as an aerosol, through holes poked in the rind. Species Penicillium notatum Penicillium glaucum Penicillium candida Penicillium roqueforti Penicillium marneffei Penicillium bilaiae Penicillium, commonly known as bread mold, is a genus of fungus that includes: Penicillium notatum, which produces the penicillin antibiotic. ...
Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey). ...
http://visibleearth. ...
Roquefort is made from the Lacaune breed's milk produced throughout the département of Aveyron and part of the nearby départements of Lozère, Gard, Hérault and Tarn. The départements (or departments) are administrative units of France, roughly analogous to British counties. ...
Aveyron is a département in southern France named after the Aveyron River. ...
Lozère is a département in southeast France near the Massif Central. ...
Gard is a département located in le midi, the south of France, named after the river Gardon (or Gard). ...
Hérault is a département in the southwest of France named after the Hérault River. ...
For other uses, see Tarn (disambiguation). ...
As of 2003, there are seven Roquefort producers. The largest by far is Roquefort Société. Roquefort Papillon is also a well-known brand. The five other producers are Carles, Gabriel Coullet, Fromageries occitanes, Vernières and Le Vieux Berger. 2003 (MMIII) was a common year starting on Wednesday of the Gregorian calendar. ...
History Legend has it that the cheese was discovered when a young shepherd, eating his lunch of curds, saw a beautiful girl in the distance. Abandoning his meal in a nearby cave, he ran to meet her. When he failed to catch her, he returned to his now moldy lunch and ate it out of pure hunger. In a draw in a mountainous region, a shepherd guides a flock of about 20 sheep amidst scrub and olive trees. ...
Roquefort, or similar style cheese, is mentioned in literature as far back as 79 AD, when Pliny the Elder remarked upon its rich flavor. Cheesemaking colanders have been discovered amongst the region's prehistoric relics. AD79 Events June 23 - Titus succeeds his father Vespasian as Roman emperor. ...
Pliny the Elder: an imaginative 19c portrait. ...
See also The following is a list of cheeses from France. ...
Cheese by place of origin: // Africa Egypt Sardo cheese Testouri cheese Mauritania Caravane cheese South Africa Bokmakiri cheese Kwaito cheese Asia China Yunnan Cheese (ru3 lao4) India Paneer Middle East Ackawi cheese Basket cheese Labneh Jibneh Arabieh cheese Kenafa cheese Naboulsi cheese Nepal Yak cheese Europe Austria Affineur Bergkäse...
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