Editing Roquefort (section)

{{Short description|French blue cheese}}
{{Use dmy dates|date=June 2019}}
{{Other uses}}
{{Infobox cheese
| name = Roquefort
| image = [[File:Wikicheese - Roquefort - 20150417 - 003.jpg|265px]]<br>Roquefort<br>[[File:Roquefort.jpg|265px]]<br>Texture of Roquefort
| othernames =
| country = [[France]]
| region = [[Aveyron]]
| town = [[Roquefort-sur-Soulzon]]
| source = [[Sheep|Ewe (sheep)]]
| pasteurised = No
| texture = Semi-hard
| fat =
| protein =
| dimensions =
| weight =
| aging = 5 months
| certification = [[Appellation d'Origine Contrôlée|AOC]]: 1925<ref name=inao/>
}}
'''Roquefort''' ({{IPA|fr|ʁɔkfɔʁ|-|LL-Q150 (fra)-Mecanautes-roquefort.wav}}) is a [[sheep milk]] [[blue cheese]] from [[southern France]].<ref>{{cite book |title=Gastronomie!: Food Museums and Heritage Sites of France |last1=Hughes |first1=Tom |last2=Hughes |first2=Meredith Sayles |year=2005 |publisher=Bunker Hill Publishing |location=Piermont, NH |isbn= 1-59373-029-2 |page=19}}</ref> Though similar cheeses are produced elsewhere, [[European Union law|EU law]] dictates that only those cheeses aged in the natural Combalou caves of [[Roquefort-sur-Soulzon]] may bear the name Roquefort, as it is a recognised [[geographical indication]], and has a [[protected designation of origin]].

Roquefort is white, tangy, creamy and slightly moist, with veins of blue [[Mold (fungus)|mold]]. It has a characteristic fragrance and flavor with a taste of [[butyric acid]]; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty. A typical wheel weighs between 2.5 and 3kg (5.5 to 6.6lbs), and is about {{convert|10|cm|in|frac=2|abbr=on}} thick. Each kilogram of finished cheese requires about 4.5 liters<!--do not convert: this is a ratio, not an absolute weight--> of milk to produce. In France, Roquefort is often called the "king of cheeses" or the "cheese of kings", although those names [[King of Cheeses|are also used for other cheeses]].<ref name="bw" />