Preparation, uses, and tips
Cheese connoisseurs recommend that genuine Roquefort should be selected for an impressive
feature of a meal or cheese board. Rather than mixing it into salad dressing, consider serving
it separately, alongside the salad, to emphasize the individual flavors. Other less-costly
types of blue cheeses can be reserved for dressings, dips, and spreads. These can be crumbled
into plain yogurt or sour cream to make a dip, or into mayonnaise to create
a dressing. However you choose to serve it, Roquefort complements a wide range of interesting
breads (use it to flavor focaccia) and whole-grain crackers. It’s wonderful with strudel, baked potatoes, and polenta. This cheese is also superb
with port or other robust red wines, dessert wines like Sauternes, and fruits such as ripe pears.
Buying and storing tips
Roquefort should be crumbly but still hold its shape. Its color should be ivory, and the
veins of green-blue mold should be very distinctive. Batches that are too salty should be
rejected.
Varieties
Roquefort cheese is essentially just one variety, which is name- and trademark-protected
under the guidelines of the Roquefort Association, Inc. If you want to be sure that you have
obtained genuine Roquefort cheese, look for the red sheep seal on the packaging, which only
authorized producers are entitled to display. Still, there are many brands of Roquefort to
choose from, each with its own subtle qualities.
Nutrition Highlights
Roquefort cheese, 1 oz. (28g)
Calories: 105
Protein: 6.1g
Carbohydrate: 0.57g
Total Fat: 8.7g
Fiber: 0.0g
*Good source of: Calcium (188mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.