30
Dec
11

Cheese: Roquefort

Roquefort Cheese

Roquefort Cheese

Roquefort comes from the caves of Combalou in southern France, Roquefort, arguably the world’s greatest blue, has had its name and methods protected since 1411! Flavors reminiscent of the cavern air where the cheese ripens and the mold grows naturally transforming the milk from Lacaune Sheep into this devine formage taste treat! This artisanal variety, made in smaller batches with local milk is round, deep and perfectly balanced: big, creamy chunks of the paste dissolve on the palate like sharp, soothing milky lozenges. Sweet and fudgy, its finish is delicately peppery.

While conventional thought says to pair Roquefort with a Sauternes, I prefer a Uni Blanc, or Colombard from the southern Rhone of France for white wine pairings. Red wines are a bit more challenging with Roquefort, but I find a Marsalane from Southern Rhone, or a Spanish Mencia from Bierzo to do well.

For the faint of heart, here’s a dip recipe to make with a Roquefort that will temper the aromas and punch of the blue cheese:

Roquefort Dip

8 ounces Roquefort Cheese at room temperature

8 ounces Sour Cream

8 Ounces Butter

1 tsp dried Dill Weed

1 tbsp fresh, finely chopped chives

Whip the Roquefort until creamy, slowing blending in the Sour Cream and softened butter until smooth and creamy. Fold in the herbs and refrigerate for 3 hours. Serve slightly chilled to room temperature.

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1 Response to “Cheese: Roquefort”


  1. January 5, 2012 at 2:46 pm

    Thanks for the pairings. This is my favourite cheese, but Sauterne doesn’t really channel informal pic nic wine… will def try the Uni Blanc or Colombard!


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