I know it always sounds strange, but it has been the case since early childhood: Roquefort is my absolute favorite cheese – the love of my life when it comes to cheese.
I prefer to eat it plain when I need another salty and flavorful kick – because yes, it is incredibly aromatic and probably not for everyone who only cautiously ventures into pasta with Gorgonzola cream sauce … When I am not alone or among my own kind and therefore have to behave a little more civilized, I occasionally spread it on bread too. Then preferably with a layer of mildly salted raw milk butter underneath.
The beautiful thing about Roquefort: it not only impresses with its taste, but is also good for the heart. After all, we are said to owe its creation to a love story. And it goes like this: Once upon a time there was a young shepherd. He was traveling through the mountains around the south French village of Roquefort sur Soulzon in the south of France with his flock. There he saw a graceful maiden coming along the path further down in the valley. Probably she was on her way to her grandmother and had cake and wine in her little wicker basket. Oh no, that is a different story … Anyway, our shepherd was instantly struck by Cupid's arrow, left his flock to its own devices and followed the lady. But before he completely lost his head, he quickly stowed away his provision bag with some rye bread and sheep cheese in a cave.
When he returned after days, he was terribly hungry. Probably he had only fed on air and love lately … So he rushed into the cave, where he did find his provisions, but they were in a pitiful state: the cheese and bread were covered all over with blue mold. Since every child knows that you should not eat moldy bread, he threw it away with a heavy heart, but dared to try the cheese. And then it happened to him as it did to me: he melted away and forgot the maiden. From then on, there was only room in his heart for blue-molded sheep cheese!
By the way, the blue mold of Roquefort is named exactly like it: "Penicilium Roqueforti"! A beautiful name, isn't it?
How can I now best describe my beloved? A healthy complexion is not necessarily one of its main features. Instead, it shimmers pale white-green-blue and is always a little sweaty. This does not detract from its charm, however, because that is exactly how I love it. Its white parts are snow-white (in contrast to the rather yellowish Bleu d'Auvergne) and its blue parts are blue-green and slightly fuzzy. It is nutty-buttery and finely salty with a pleasant light sheep aroma and its consistency is moist-creamy. Thanks to its spreadability, it is also suitable for school lunches. No joke: I went to school with Roquefort sandwiches. And I still had friends! Only no one really wanted to trade with me ...
Roquefort may not be missing from any cheese plate. Otherwise, it pairs excellently with pear and walnut and can be wonderfully paired with sweet wines, such as a Sauternes. Or also, and now it gets really elegant, with Port wine, Sherry or Madeira. Mmmmh …
Roquefort has at least 52% fat in the dry matter. 100 grams contain 355 kilocalories and 31 grams of fat, of which 20 grams are saturated. If we then also add the raw milk butter and the wine into the equation, we probably blow every limit. But that is fortunately completely irrelevant here. The result of my equation is: 100% enjoyment, 100% love, 100% feeling of happiness.
In this spirit: bon appétit!
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Roquefort made from raw sheep's milk is available from us for €3.57 per 100 grams.
