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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 is located on the Causse du Larzac and is famous for its ewe derived products including milk, wool and meat. Much of the activity in the commune centres on the production and distribution of Roquefort cheese. To be legally termed Roquefort cheese, it must follow the rules laid down by the federal standards of the Appellation d’Origine.
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 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 ...
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.
Wheels of gorgonzola cheese ripening Dorset Blue Vinney Shropshire Blue Stichelton at a market. Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria.
Dovedale cheese: PDO: 1996 Exmoor Blue Cheese: PGI: 1999 Orkney Scottish Island Cheddar: PGI: 2013 Single Gloucester: PDO: 1996 Staffordshire Cheese: PDO: 2007 Swaledale cheese: PDO: 1996 Swaledale ewes´ cheese: PDO: 1996 Teviotdale Cheese: PGI: 1998 Traditional Ayrshire Dunlop: PGI 2015 Traditional Welsh Caerphilly: PGI 2018 West Country ...
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