Roquefort Cheese Review - CheeseReviews.org

Roquefort Cheese Review
Apr 30th, '06

Roquefort is my favorite cheese. And only the real Roquefort will do. The milk of special sheep, innoculated with special mold, and then aged in special caves. There are plenty of blue cheeses out there, but for me Roquefort is the way blue cheese is suppose to be. No cute little "veins" of mold, but bubbles filled with a furry layer. You can almost taste the cave.

Salty, tangy, earthy, creamy.

Once again, Miss BatGrl wouldn't try it (and there was no way I was going to let the cat have any). But that may have been my fault since I pointed out that the ingredient list included calf rennet, and that rennet was stomach. I thought everyone knew cheese was made with calf stomach. No? That's just me?

There are only a few producers of Roquefort, and we got the Société. I suppose I should try all the others as well huh?

Rennet is an enzyme secreted in the stomachs of mammals. Lots of cheese is made from synthetic rennet these days though, so not much real calf stomach in cheese.

Posted by Jon at 9:24 PM EST on Jul 14th, '06

if you re a Roquefort lover, you are doing yourself a disservice in buying the societe label. its probably the largest producer, and usually the lowest on the Roquefort hierarchy in terms of quality. if you ever see Roquefort Carles you should buy it whatever the cost. Jaques Carles is the second smallest producer of Roquefort in France, and his cheeses are defiantly the best you can get in the states.

Posted by alex at 5:12 PM EST on Jul 26th, '07

Does anybody know how long one can keep a package
of Roquefort cheese in the veggie section of the
refrigerator that the package has been vacuum
packed at the cheese manufacture... Mine has been
there for about 2 years unopened......

Posted by charlie at 10:23 PM EST on Oct 1st, '07