Barging in France
French Cheese: Roquefort
On a luxury barge cruise, great pride is taken in their cheeseboard selection. Here, we take a look at the classic French fromage: Roquefort cheese.
What is Roquefort cheese?
Roquefort is an amazing blue cheese made from sheep's milk. It is produced in the Aveyron department of southern France. Roquefort is rich, creamy and salty in flavor; it is perfect with Muscat grapes, figs, and walnuts. It is often served on Canal du Midi barge cruises.
Roquefort was a favorite of Emperor Charlemagne, and that is why it is called the "cheese of kings and popes" in France. In 1925, Roquefort was the first cheese to be granted the title of Appellation d'Origine Protégée (Protected Designation of Origin) more commonly known as AOP or PDO.
Some Varieties of Blue Cheese
There is a wide variety of blue cheeses from around the world, and within France. They are made by including additional cultures of edible molds that give the characteristic blue veins running through it. The flavor varies with the cheese from mild to strong, along with its aroma, as well as ranging from sweet to sharp to salty. How it is made, which type of milk, and even the process order can greatly alter the outcome.
History tells us that blue cheese has been around for over two thousand years. It has been dated as far back as 400 to 800 BC in Austria, where it was consumed with beer. Roquefort cheese itself was created back in the 7th century.
Roquefort is a type of blue cheese, specifically made from sheep's milk in Roquefort-sur-Soulzon in the south of France. It differs from other blue cheeses in the type of milk and how it is made. In contrast, Italy's Gorgonzola and Britain's Stilton are made from cow's milk. The varying types of milk and processes result in very different and distinct flavors. Traditionally, Danish blue cheeses are used for blue cheese dressing as they are a little drier and crumblier in texture.
There are many types of French blue cheese besides Roquefort. These include Bleu d'Auvergne (also from the same region as Roquefort), Fourme d'Ambert, and Saint Agur, having different flavors and textures. These days Roquefort cheese is the best known and one of the most famous cheese from France.
Why is Roquefort Cheese Unique?
Because of its AOP, Roquefort can only be produced in the caves of Roquefort-sur-Soulzon with raw milk from Lacaune ewes wtihin the area to legally be called Roquefort. A single ewe produces enough milk for around 100 pounds of Roquefort each year. There are approximately 3,000 sheep breeders and 1,700 people working in cheesemaking for Roquefort, amounting to a vital sector for the region.
How is Roquefort Made?
Whole raw sheep's milk is delivered to creameries and poured into closed vats where it is heated to around 80°-90°F (28°-34°C), then blended with a mixture of culture, penicillium roqueforti, and rennet. Next, the curd is gently cut into small pieces, the whey, or the liquid that separates from the coagulated milk proteins, is drained and the curds are transferred into round moulds. The moulds are turned several times allowing the whey to fully drain away. A generous brine of salt is applied by hand, preventing an excessive growth of mold on the rind. Shortly after, the brined cheese is pierced with steel needles, allowing the blue veins to develop and breathe.
The cheese is aged in the naturally formed caves in the cliffs overhanging the village of Roquefort allowing it to absorb filtered moisture and flavors. Having aged for 20 days, the cheese is wrapped in foil, slowing the development of the blue mold. This allows the texture to soften, giving Roquefort its creamy consistency. After 3 months of ripening, the foil is removed, and the Roquefort is sent out to shops.
Wine and Cheese: A Perfect Pairing
It's always a question of what goes well with what when pairing cheese and wine. Roquefort is actually an easier cheese to pair due to its creamy and salty flavors. It may surprise some that even though it is a stronger flavored cheese, Roquefort would not typically be paired with a red wine. Rather, it would be paired with a preferably sweeter white wine.
The classic pairing is a Sauternes, the anticipated sweetness beautifully compliments the saltiness of the cheese. A Vouvray Moelleux, a unique late harvest wine, is also a good choice. There have been studies that clarify how well the acidity and sweetness of these wines counterbalance the creaminess and saltiness of blue cheese.
Try It, You'll Like It
So, even if you are not a lover of blue cheese in general, you should try it on your barge cruise. Many guests have been very surprised to discover they are actually a fan.