Product Details
Location
Roquefort is produced in the south of France, in the picturesque region of Occitanie, near the town of Roquefort-sur-Soulzon.
Tasting
Roquefort is a rich, tangy blue cheese made from the milk of Lacaune sheep. It is aged in the natural caves of Roquefort, which provide a unique environment for the cheese to develop its distinctive flavors. The cheese is characterized by its crumbly yet creamy texture, with veins of vibrant blue mold running through it. The flavor profile is bold, sharp, and tangy, with a slight earthiness and a creamy finish that lingers on the palate.
Pairing
Pair Roquefort with sweet fruits like pears or apples to balance its sharpness. The sweetness complements the strong tang of the blue veins, creating a delightful contrast of flavors. Roquefort is also fantastic with honey, especially chestnut honey, which enhances its richness. The creaminess of the cheese pairs wonderfully with a nutty accompaniment like walnuts or almonds.
For wine pairings, try a full-bodied red like a Cabernet Sauvignon, which has enough structure to stand up to the strong flavor of Roquefort. Alternatively, a sweet wine such as Sauternes complements the blue cheese’s tang with its honeyed richness, offering a well-rounded experience.
Recipe
Enjoy Roquefort on a cheese board, crumbled over a fresh salad, or melted into savory sauces for a luxurious pasta dish:
Ingredients:
- 200g pasta (penne or rigatoni)
- 100g Roquefort cheese
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 100ml double cream
- 50ml white wine
- 50g grated Parmesan cheese
- Salt and black pepper
- Fresh thyme, chopped
Instructions:
Cook Pasta:
Boil pasta in salted water until al dente. Reserve 1 cup pasta water, drain.Prepare Sauce:
Heat olive oil in a pan over medium heat.
Sauté shallot until translucent. Add garlic, cook for 1-2 minutes.Melt Cheese:
Add Roquefort to the pan and stir until creamy and melted.Add Cream and Wine:
Pour in the cream and white wine, stirring to create a smooth sauce.
Add Parmesan, salt, and pepper, then mix well.Mix with Pasta:
Toss pasta with sauce. Add reserved pasta water if needed for consistency.Serve:
Plate the pasta, garnish with fresh thyme. Serve immediately and enjoy the creamy, tangy dish.
