Roquefort Cheese

200 g per pack

A classic blue cheese, wedge sliced off a whole wheel. It is tagged as "cheese of kings and popes" and considered a celebrity cheese in France, one of the oldest and greatest cheeses and said to have been the favorite of Emperor Charlemagne.

Roquefort is white, tangy, crumbly, and slightly moist, with distinctive veins of green-bluish mold. It has a characteristic pungent aroma and flavor with a notable taste of butyric acid; the veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. It has no rind; the exterior is edible and slightly salty and it can easily crumble into small teeny pieces.

It has a protected designation of origin, only cheese from Roquefort, France can be called Roquefort cheese. Other blue-veined cheeses are called blue cheese. In the limestone caves of the region surrounding Roquefort-sur-Soulzon, where it is most conducive for the mold Penicillium roqueforti to grow, is where the cheese undergoes the final aging process. This cheese is aged for up to 4 months.

Fun trivia!
Legend has it that a shepherd, upon seeing a beautiful girl, abandoned his meal of bread and cheese to pursue her. When he returned some days later, he found his meal covered with blue mold. He still braved it though and ate them and found the cheese to be delicious. Ergo, the birth of Roquefort cheese.

Type: semi-soft, blue-veined, artisan

How to Serve:

- mainly used in dressings, dips, and meat sauces
- great to melt on steaks and meat dishes
- excellent to top on pizza, pasta, and tossed in salads
- fantastic filling to pastries such as quiches, pies, and tarts

Wine pairing: dry red wine, sparkling wine, Bordeaux red
Cheese platter: figs, nuts, crusty bread, dried fruit, apples, pears
Cheeseboard: Brie - Roquefort - Black Jack Cheddar

Recipe Suggestion:

Roquefort-stuffed Chicken Breast & its Salad

Ingredients

3 slices free-range chicken breast
Roquefort cheese slices
1 tsp parsley, chopped
1/4 pc onion, minced
1 tsp oil
Salt, pepper

For salad:
Mixed salad greens of choice
Peach slices
Almond nuts
Balsamic sauce

Directions

Cut the chicken at the edge on the side along the entire length to create a pocket.
Cut Roquefort into strips and insert inside the chicken pocket.
Rub a bit of salt and pepper on the same pocket to season.
Sprinkle with chopped parsley.
Close the pocket with a kitchen string or toothpicks.
Sauté minced onion in a pan until translucent.
Add the stuffed chicken breast and brown on each side.
Reduce heat and cook covered for 5 minutes or until it is thoroughly cooked on the inside with the cheese melting.
Prepare the salad by tossing all ingredients.
Serve the pair immediately and enjoy!

Unpasteurized sheep's milk, cheese culture, Penicillium roqueforti, rennet, salt.

*Allergen information: contains milk

Health Benefits:

Aside from being a great source of calcium and protein, it is also rich in vitamins B5, B2, B6, and B12 and minerals phosphorus, selenium, and zinc. These nutrients help build up good health particularly bone and teeth health and immunity. Roquefort also contains anti-inflammatory compounds and anti-cellulite properties. This cheese is a great addition to the diet.

Nutrition Facts
	per 100 g
Calories	369
	% Daily Value *
Total Fat 31g	40 %
Saturated Fat 19g	95 %
Cholesterol 90mg	30 %
Sodium 1809mg	79 %
Total Carbohydrate 2g	1 %
Dietary Fiber 0g	0 %
Protein 22g	44 %
Calcium 662mg	51 %
Iron 0.6mg	3 %
Potassium 91mg	2 %