How Do You Make Roquefort Cheese?

“I recently visited the small town of Roquefort-sur-Soulzon in France and I fell in love with Roquefort cheese! I’m an aspiring cheese maker here in Sydney and I’d love to try making this unique, blue-veined cheese at home. Could you provide detailed instructions on how to make Roquefort cheese, including any specific cultural or regulatory considerations I need to be aware of?” Cheers, Jessica, Sydney, Australia.

How Do You Make Roquefort Cheese?

Oh, Jessica, I completely understand your fascination with Roquefort cheese! This French delicacy is truly one of a kind with its rich, creamy taste balanced by the distinctive blue veins running through it. Let’s dive right into the process of making this iconic cheese at home. Just a heads-up, though: authentic Roquefort cheese comes from a specific region in France and must be aged in natural caves of Roquefort-sur-Soulzon, but you can definitely capture its essence in your homemade version.

Ingredients and Equipment

To start, you’ll need some very specific ingredients and equipment:

• Sheep’s milk: Traditional Roquefort is made from the milk of Lacaune ewes. If you can’t find it, mixed milk can work.
• Rennet: Used to coagulate the milk.
• Penicillium Roqueforti: This special mold is crucial for the blue veins and distinctive taste.
• Salt: Non-iodized salt is best.
• Cheese molds: These are usually cylindrical, but you may use cheese molds you have on hand.
• Cheese cloth: For draining whey from curds.

Step-by-Step Process

Now, onto the exciting part – the actual cheese-making!

1. Prepare the Milk: Heat your sheep’s milk to around 30°C (86°F). Maintain this temperature as precisely as possible to avoid scalding the milk.
2. Add Rennet and Culture: Add the rennet and Penicillium Roqueforti culture to the milk. Mix gently to ensure even distribution. Let it sit undisturbed for about an hour until the curd forms.
3. Cut the Curd: Use a long knife to cut the curd into small cubes (about 1 cm). This helps whey to release from the curd. Let it sit for another 10 minutes.
4. Stir and Drain: Stir the curds gently over low heat for about 20 minutes. This process is called ‘cheddaring’. Then, transfer the curds to a cheese cloth-lined colander to drain.
5. Molding: Once most of the whey has drained off, pack the curds into your cheese molds. Apply gentle pressure to expel additional whey.
6. Salting and Piercing: After a day, salt the cheese using non-iodized salt. Salting helps with flavor and preservation. Additionally, pierce the cheese with long needles to create air channels. This is critical for the development of the blue veins.
7. Aging: Place the cheese in a cool, humid environment (ideally 90-95% humidity and around 10°C or 50°F). Aging typically takes about three months. Over this period, flip the cheese occasionally to ensure even aging.

Tips for Success

Here are a few tips to make your Roquefort-like cheese the best it can be:

• Quality of Milk: The better the milk, the better the cheese. If sheep’s milk is unavailable, a mixture with cow’s milk can work, but it won’t be quite the same.
• Importance of Humidity: High humidity is essential for the mold to develop correctly. It’s worth investing in a hygrometer to measure humidity levels.
• Patience is Key: Aging cheese takes time, so patience is necessary to let the flavors develop properly.
• Regular Monitoring: Check your cheese regularly for any signs of unwanted mold. A light brushing or a wash with salt water can help manage this.

Understanding Roquefort Regulations

Jessica, something else to be aware of is the regulatory side when it comes to Roquefort cheese. The name “Roquefort” is protected by a specific designation known as PDO (Protected Designation of Origin). This means that only cheese aged in the natural Combalou caves of Roquefort-sur-Soulzon can be called Roquefort. Although making it at home won’t officially be Roquefort, you can certainly achieve a similar taste and texture by following these steps.

Environmental and Cultural Importance

Roquefort cheese has an enormous cultural and environmental significance. The traditional caves provide a unique mold environment essential for authentic Roquefort. Also, the Lacaune breed of sheep used for the milk are raised in specific ways that impact the final taste. Understanding these nuances helps in appreciating why Roquefort is so celebrated worldwide.

Lacaune ewes are known for their rich, fat-laden milk which contributes to the creamy texture. The sheep graze in specific pastures, which in turn influence the flavor of the milk. These details are important to consider if you’re looking at not just making cheese, but really understanding and appreciating the whole craft of it.

Common Mistakes to Avoid

Here are some common pitfalls that you might encounter during the process:

1. Incorrect Temperature: High temperatures can ruin good milk. Keeping a watch over the temperature is imperative.
2. Insufficient Salting: This one is tricky. Too little salt can make the cheese go bad quickly, while too much can inhibit mold growth. Find that balance!
3. Poor Mold Distribution: Make sure the Penicillium Roqueforti is evenly distributed to get those beautiful blue veins throughout the cheese.
4. Ineffective Airtight Environment: The holes pierced for mold culture need consistent airflow. Failing this can lead to a lack of blue veins.

Possible Variations

While traditional Roquefort is made exclusively from sheep’s milk, variations might be necessary based on available resources:

• Mixed Milk: Combining sheep’s and cow’s milk can produce interesting results, though it won’t be quite the same.
• Different Molds: Using other molds like Penicillium Glaucum can offer a different texture and taste profile. Experiment and see what suits your preferences.
• Herb Infusions: Infusing herbs into the curd can add unique flavors, making the cheese even more exciting and personalized.

Pairing with Foods and Wines

Once you’ve successfully made your Roquefort cheese, you’ll likely want to enjoy it with other foods and beverages. It pairs beautifully with:

• Fresh Fruits: Grapes, pears, and figs complement the cheese’s sharpness.
• Nuts and Honey: Almonds and walnuts, along with a drizzle of honey, balance the robust flavors.
• Wine: Sauternes or other sweet wines work wonderfully to counterbalance the cheese’s pungency.

Final Thoughts…

Jessica, making Roquefort-style cheese at home can be incredibly rewarding. While traditional Roquefort has specific regional requirements, capturing its essence through attentive cheese-making is more than achievable at home. Key takeaways include the importance of the right ingredients, maintaining proper humidity and temperature, and allowing the aging process to do its magic. Thank you for your intriguing question, and I hope your cheese-making adventures are both fun and delicious!