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Roquefort (French pronunciation:) is a sheep milk blue cheese from southern France. [2] Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, and has a protected designation of origin.
Roquefort blue cheese originates from the village of Roquefort-sur-Soulzon, France. [28] Its flavors come from the use of unpasteurized sheep's milk, inoculation with Penicillium roqueforti, and the special conditions of the natural caves of Roquefort-sur-Soulzon in which they are ripened. [28] Penicillium roqueforti is the cause of the blue ...
The butterfat content of the milk makes it good for producing many different types of cheese. The main use of the Lacaune sheep is for production of Roquefort cheese. Theirs is the only milk used to produce the cheese. Roquefort is a blue cheese that is usually made from the unpasteurized milk of Lacaune sheep. The semi-soft cheese usually has ...
Penicillium roqueforti is a common saprotrophic fungus in the genus Penicillium.Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases, and other enzymes.
Roncal cheese; Roquefort; Saloio; Šar cheese; Serra da Estrela cheese; Serpa cheese; Sirene; St James; Sussex Slipcote; Telemea; Testouri; Torta del Casar; Tzfat cheese; Van herbed cheese; Vlašić cheese; Wensleydale cheese (though most Wensleydale cheese is made from cow's milk) Wigmore [2] Xynomizithra; Xynotyro; Zamorano cheese
Roquefort-sur-Soulzon (French pronunciation: [ʁɔkfɔʁ syʁ sulzɔ̃]; Occitan: Ròcafòrt, [rɔkaˈfɔɾt]) is a commune in the Aveyron department, in the region of Occitania, southern France. Roquefort is located on the Causse du Larzac and is famous for its ewe derived products including milk, wool and meat.
Roquefort Museum of the traditions of Cornus (Aveyron). The dairy of Roquefort. Sheep milk cheeses from Poland Sheep milk cheeses from France. Sheep milk cheese is a cheese prepared from sheep milk. Well-known cheeses made from sheep milk include the feta of Greece, Roquefort of France, manchego from Spain, the pecorino romano and ricotta of Italy.
Peppers with AOC of Espelette. The origins of AOC date to 1411, when the production of blue Roquefort cheese was regulated by parliamentary decree. The first French law determining viticultural designations of origin dates to the 1 August 1905, [3] and, on 6 May 1919, the Law for the Protection of the Place of Origin was passed, specifying the region and commune in which a given product must ...