Roquefort salad | Cheese Recipes | Jamie Oliver Recipes (2024)

FAQs

What does Roquefort go well with? ›

Classic combinations with Roquefort include walnuts (plain or candied), figs, pears and endive. Conway will sometimes serve a wedge made by Gabriel Coulet, his favorite producer, with apricots, peaches or other stone fruits, or any fruit with a sweet-tart combination.

In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

Roquefort cheese works equally well as a pizza topping, in quesadillas, on sandwiches, in casseroles, as a topping for steaks and burgers, baked tarts, roasted vegetables, as a stuffing for everything from peppers to olives, and as the base for a cheese sauce for pasta and gnocchi.

Sauternes, a chunk of Roquefort with some bread and some plump figs. This combination of rich sweet wine, ripe fruit and the salty creamy cheese is a perfect trio of taste sensations. A wonderful way to end a meal.

Ideal for the prevention of osteoporosis. Roquefort is also rich in potassium, essential for enzymatic activity and the regulation of heart rhythm, as well as in zinc, an essential trace element for the skin.

Traditional blue cheese dressing is made with a Danish blue cheese that is a little on the dry and crumbly side. Roquefort is a tangier cheese and a little more moist, which means it will hold together better. So simply put – yes, Roquefort dressing is blue cheese dressing, just using a different variety of cheese.

The 'Roquefort cheese' is ripened by growing a specific fungi - Penicillium roqueforti on them, which gives them a particular flavour.

Roquefort cellars :

While the cheese rests in these rocky cavities with cool walls, the Penicillium roqueforti awakens in the cavities of the cheese. The blue-green marbling appears in the ivory-white dough.

Roquefort (French pronunciation: [ʁɔkfɔʁ]) is a sheep milk blue cheese from southern France.

Which is better Roquefort or Gorgonzola? ›

Roquefort has a sharper flavor, but is not as strongly flavored as robust and aromatic Gorgonzola. See our collection of Cheese Recipes for more ideas on cooking with different types of cheeses.

When looking to substitute Roquefort, many cheeses bear a close resemblance. Ranging from mild to pungent in taste, Gorgonzola offers a similar palate and consistency to Roquefort. This Italian classic boasts intricate flavors and great conformity, making it ideal in salads, on steaks or on your cheeseboard.

Blue cheeses: Blue cheeses such as Roquefort, Gorgonzola, and Stilton should be wrapped in wax or parchment paper and then in plastic wrap or aluminum foil. Store in the refrigerator, and make sure the cheese is not touching any raw meat or seafood to prevent contamination.

The designation Roquefort is protected by French law. Roquefort is one of the oldest known cheeses. It was reportedly the favourite cheese of the emperor Charlemagne, and in France it is called le fromage des rois et des papes (“the cheese of kings and popes”).

Roquefort has a tingly pungent taste, a distinct bouquet, and a flavor that combines the sweet burnt-caramel taste of sheep's milk with the sharp, metallic tang of the blue mold.

Traditional pairings for blue cheese include fresh fig, pear and apple slices, dried fruits, walnuts, chutneys, some jams, honey, truffle, chocolate, sherry, ports, stouts and of course wine….

There are many strains of P. roqueforti, there are a few listed in the Product Data Sheets from manufacturers CHR Hansen & Danisco posted in our Library. Roquefort is made from sheep's milk whereas Blue Cheese are cow's milk based.

Roquefort Cheese is the sheep equivalent of Blue Cheese. It's even more savory and salty, and THE go-to pairing is Sauternes.