|Production Area||Southern France|
|Milk||Ewe milk (whole)|
|Fat content||approx. 36%|
|Protein content||approx. 22%|
|Dimensions/weight||25cm x 10cm thick/2.5-3kg|
|Aging time||approx. 3 months|
The cheese is white, crumbly and slightly moist, with distinctive veins of blue mold. It has no rind; rather, the exterior is edible and slightly salty in flavor. A typical wheel of Roquefort weighs between 2.5 and 3 kilograms, and is about 10cm thick. As each kilogram of finished cheese requires approximately 4.5 litres of milk, Roquefort is high in fat, protein and minerals such as calcium.
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 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.
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.
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 occitannes", "Vernières" and "Le Vieux Berger".