How to Make Roquefort
Roquefort is a famous French blue cheese made exclusively from raw sheep's milk and aged in the natural caves of Roquefort-sur-Soulzon. It has a moist, crumbly texture with distinctive blue-green veins and a sharp, tangy, complex flavor.
Category: Dairy · Method: Fungal/Mold · Time: 3-6mo · Difficulty: 3/5 · Yield: varies · Temp: 10-14°C
History
Legend says Roquefort was discovered when a shepherd abandoned his cheese in a cave to pursue a beautiful girl, returning months later to find it veined with mold. It's been protected by French law since 1411 and holds the first AOC designation ever granted to a cheese (1925).
Ingredients
- 2 gallons (7.5L) Raw sheep milk — Traditional requirement. SAFETY NOTE: Raw milk must be sourced from a certified clean dairy. If safety is a concern, pasteurize at 145°F (63°C) for 30 minutes, then cool rapidly before use.
- 1/4 tsp Mesophilic culture — MA type
- 1/4 tsp Penicillium roqueforti — Traditional Roquefort strain
- 1/4 tsp Calcium chloride — Only needed if using pasteurized milk to restore calcium balance.
- 1/2 tsp Liquid rennet — Lamb rennet traditional
- 3 tbsp Cheese salt — For dry salting
Equipment
- Large pot
- Thermometer
- Curd knife
- Cheese molds
- Piercing skewer
- Cave or aging environment (45-48°F, 95% humidity)
Instructions
Warm and culture
Heat sheep milk to 86°F (30°C). Add mesophilic culture and P. roqueforti. Ripen 1 hour. If using pasteurized milk, add calcium chloride diluted in 1/4 cup non-chlorinated water now.
Time: 1 hour
Tip: Sheep milk is significantly richer in solids than cow milk, leading to a higher yield.
Set curd
Add rennet. Let set 90 minutes until a clean break is achieved. The curd should be moderately firm but still very moist.
Time: 90 min
Tip: Sheep milk sets faster and firmer; do not over-set or the cheese will be rubbery.
Cut and rest
Cut curds into 1-inch cubes. Let rest 10 minutes. Gently stir for 1 hour, but only enough to keep the curds from matting. The goal is to preserve internal moisture while toughening the 'skin' of the curd.
Time: 70 min
Tip: Extremely gentle stirring is vital; Roquefort requires a high-moisture curd and open texture for mold to thrive.
Drain and mold
Ladle curds into molds without pressing. Flip every 30 minutes for the first 4 hours to ensure even drainage and a smooth surface.
Time: 4 hours
Tip: Natural drainage creates the 'mechanical openings' (air pockets) necessary for blue mold growth.
Salting and Stabilization
Remove from molds. Salt all surfaces generously. Repeat salting over 5 days at room temperature (approx 65°F/18°C). Keep the cheese on a draining mat to allow whey to expel as salt migrates inward.
Time: 5 days
Tip: The room temperature period is critical for salt absorption and final whey expulsion before cold aging.
Pierce and age
Pierce cheese vertically with a sterilized skewer after 1 week to allow oxygen in. Age in very humid conditions (95%+) at 46-50°F (8-10°C) for 3-6 months.
Time: 3-6 months
Tip: Traditional cave temperatures (8-10°C) are warmer than a standard fridge but cooler than room temp, allowing slow, complex flavor development.
Fermentation Timeline
- Day 1: Cheesemaking — Curd formation and molding.
- Day 2-6: Salting — Multiple salt applications.
- Week 1-2: Piercing — Creating air channels.
- Month 1-2: Blue developing — Veins forming and spreading.
- Month 3-6: Maturation — Intense flavor development.
Signs of Success & Spoilage
Good signs
- Blue-green veins throughout
- Moist crumbly texture
- Sharp tangy aroma
- Ivory paste
- Natural gray rind
Warning signs
- Pink mold
- Ammonia overpowering
- Too dry or too wet
- Bitter taste
- No blue development
Troubleshooting
- Not enough blue
- Cause: Not pierced enough or too dry Solution: Pierce more. Increase humidity.
- Too salty
- Cause: Over-salted Solution: Reduce salting. Age longer to mellow.
- Crumbly not creamy
- Cause: Too dry environment Solution: Wrap in foil. Increase humidity.
Storage
Wrapped in foil in refrigerator Keeps Months when properly wrapped. Will continue to develop. Let come to room temperature before serving.
Health Benefits
- High in calcium from sheep milk
- Rich in protein
- Vitamin A and B12
- Contains anti-inflammatory compounds
- Good source of phosphorus
- Unique nutrients from sheep milk
Serving Suggestions
- Classic Roquefort salad with walnuts
- With pears and honey
- In sauces for steak
- On cheese boards
- Crumbled over pasta
- With Sauternes wine
Related Dairy Ferments
Other Fungal/Mold Ferments
- Miso — Condiment
- Tempeh — Legumes & Soy
- Shoyu — Legumes & Soy
- Tamari — Legumes & Soy
- Doubanjiang — Legumes & Soy
- Gochujang — Legumes & Soy
- Tauco — Legumes & Soy
- Meju blocks — Legumes & Soy