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, French law dictates that only those cheeses aged in the natural 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. Jump to: navigation, search Binomial name Ovis aries Linnaeus, 1758 A Domestic Sheep (Ovis aries) is the most common species of sheep. ... Jump to: navigation, search Pasteurization is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts. ... 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). ... Jump to: navigation, search Binomial name Ovis aries Linnaeus, 1758 A Domestic Sheep (Ovis aries) is the most common species of sheep. ... Jump to: navigation, search A glass of cows 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. ... Jump to: navigation, search Cheese is solid food made from the curdled milk of cows, goats, sheep, or other mammals. ... Roquefort-sur-Soulzon is a town and commune in the French département of Aveyron. ... Protected designation of origin (PDO) and protected geographical indication (PGI) and Traditional Speciality Guaranteed (TSG) are classifications 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. Jump to: navigation, search Mouldy cream cheese Molds, or moulds, are various fungi that cover surfaces as fluffy mycelia and usually produce masses of asexual, or sometimes sexual, spores. ... n-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, or vomit and has an unpleasant odor and acrid taste, with a sweetish aftertaste (similar to ether). ... In botany, a rind is the thick outer skin of various structures such as fruit. ... Jump to: navigation, search The international prototype, made of platinum-iridium, which is kept at the BIPM under conditions specified by the 1st CGPM in 1889. ... CM or cm may stand for: Cameroon (ISO country code) Roman numeral for 900 Chelmsford: CM is the British post code for the region in eastern England which is served by the Chelmsford postal sorting office. ... The litre (spelled liter in American English) is a unit of volume. ... Jump to: navigation, search Look up fat on Wiktionary, the free dictionary. ... Jump to: navigation, search A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... Jump to: navigation, search This article is about minerals in the geologic sense; for nutrient minerals see dietary mineral; for the band see Mineral (band). ... Jump to: navigation, search General Name, Symbol, Number calcium, Ca, 20 Chemical series alkaline earth metals Group, Period, Block 2, 4, s Appearance silvery white Atomic mass 40. ...

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 or bread mold is a genus of fungus that includes: Penicillium notatum which produces the penicillin antibiotic Penicillium glaucum used in making Gorgonzola cheese Penicillium candida used in making Brie and Camembert cheese, also see candida... 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. ... Jump to: navigation, search 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. ... Tarn is a département in the Midi-Pyrénées région in the south-west of France, named after the Tarn River. ...

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 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. ... Á Gaius Plinius Secundus, (23–79) better known as Pliny the Elder, was an ancient author and Natural philosopher of some importance who wrote Naturalis Historia. ...

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. Jump to: navigation, search 2003 (MMIII) is a common year starting on Wednesday of the Gregorian calendar. ...

See also: List of French cheeses, List of cheeses The following is a list of cheeses from France. ... Cheese by place of origin: // Africa Egypt Sardo cheese Testouri cheese South Africa Bokmakiri cheese Kwaito cheese Wookie cheese Asia Middle East Ackawi cheese Basket cheese Labneh Jibneh Arabieh cheese Kenafa cheese Naboulsi cheese India Paneer Europe Austria Affineur Bergkäse Brimsen Dachsteiner Tyrolean grey cheese Luneberg Belgium Beauvoorde cheese...

Image File history File links Download high resolution version (1003x800, 106 KB) Roquefort, a type of Protected Designation of Origin cheese made in France. ...

External links

• http://www.roquefort.fr/
• http://www.roquefort-societe.com/
• http://www.roquefort-papillon.com/