Roquefort A.O
Country of Origin/Region:
France - Rouergue
Source of Milk:
Sheep
Texture:
Semi-soft
Cultured:
Blue
Culinary Uses:
Table cheese, in salads and dressings
Description:
Roquefort is white, tangy, crumbly and slightly moist, with distinctive veins of green mold. It has characteristic odor and flavor with a notable taste of butyric acid; the green 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.