Roquefort: A Legacy of Sheep's Milk Cheese Craftsmanship

Roquefort: A Legacy of Sheep''s Milk Cheese Craftsmanship
April 10, 2023

Roquefort cheese stands as a majestic figure in the world of gastronomy, particularly among cheeses crafted from sheep's milk. It embodies a heritage enriched by the natural resources and human stories tucked within France's history. This aged cheese with its signature blue veining and bold, tangy taste is a testament to the time-honored traditions of cheese artisans.

While the story of Roquefort being discovered by a shepherd may be apocryphal, it adds a charming layer to the cheese's lore. What is certain is that Roquefort's flavor is owed to the mold Penicillium roqueforti, found in the Combalou caves of Roquefort-sur-Soulzon. The cheese's maturation in these caves, required by its AOC (Appellation d'Origine Contrôlée) regulations—a precursor to the AOP (Appellation d'Origine Protégée) system established in 1992—ensures its unique character.

The procurement of sheep's milk for cheese is rooted in necessity. The harsh climates and rugged terrains of certain regions make sheep farming more viable than that of cattle. Sheep's milk, being rich in nutrients, lends itself remarkably well to cheese-making.

Pecorino Romano, hailing from Italy, was indeed a vital source of sustenance for Roman legionnaires. This cheese, like its cousins Pecorino Sardo and Pecorino Toscano, continues the legacy of sheep's milk cheesemaking, each with its distinct regional flair.

Spain’s contribution is the distinguished Manchego cheese, originated from the La Mancha region. Its unique identity, with a rind patterned like woven grass, speaks volumes of its artisanal background.

Contemporary times have given rise to a modern appreciation for sheep's milk cheeses. Ossau-Iraty from the Basque country of France and Halloumi from Cyprus are celebrated for their unique flavors and textures and have garnered an international reputation.

Sheep's milk cheeses like Roquefort are emblematic not just of culinary delight but embody the environmental, cultural, and economic histories of their regions. These cheeses invite us to appreciate the continual interweaving of past and present in cheese-making.

To truly understand and appreciate sheep's milk cheese is to delve into a narrative that spans the rustic pastures where sheep graze, the skilled hands that craft the milk into cheese, and the evolution of those traditions into a cheese culture that is beloved worldwide.

References:
- AOC and AOP Cheese Regulations: https://www.inao.gouv.fr/eng/produit/4483
- History of Pecorino Romano: https://www.pecorinoromano.com/en/the-history/
- Manchego Cheese and La Mancha: https://www.quesomanchego.es/en/manchego-cheese/
- Ossau-Iraty Cheese: https://www.ossau-iraty.fr/en/
- Halloumi Cheese Information: https://halloumicheese.com.cy/history/

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