Roquefort - Wikipedia

Step 1

All milk used must be delivered at least 20 days after lambing has taken place.The sheep must be on pasture, whenever possible, in an area that includes most of Aveyron and parts of neighboring départements. At least 75% of any grain or fodder fed must come from the area.The milk must be whole, raw (not heated above 34 °C [93 °F]), and unfiltered except to remove macroscopic particles.The addition of rennet must occur within 48 hours of milking.The Penicillium roqueforti used in the production must be produced in France from the natural caves of Roquefort-sur-Soulzon.The salting process must be performed using dry salt.The whole process of maturation, cutting, packaging and refrigeration of the cheese must take place in the commune of Roquefort-sur-Soulzon.

Step 2

^ a b c .mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}"AOC Roquefort". INAO. Archived from the original on 6 March 2017. Retrieved 22 November 2008. ^ Hughes, Tom; Hughes, Meredith Sayles (2005). Gastronomie!: Food Museums and Heritage Sites of France. Piermont, NH: Bunker Hill Publishing. p. 19. ISBN 1-59373-029-2. ^ a b "Something is rotten in Roquefort". Business Week. 31 December 2001. ^ Fabricant, Florence (23 June 1982). "Blue-veined Cheeses : The expanding choices". New York Times. Retrieved 22 May 2010. ^ Jean Astruc (1737). Memoires pour l'histoire naturel de la province de Languedoc. Paris, France: Guillaume Cavelier. p. 55. full text Pliny, Natural History, Book 11, chapter 97 full text. ^ Nelleke Teughels, Peter Scholliers, A Taste of Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries, ISBN 1317186435, p. 186 ^ Howard Belton (2015). A History of the World in Five Menus. Bloomington, IN: AuthorHouse. p. 9. online text. ^ Abbé Pascal (1854). "Notice sur le fromage de la Lozère". Mende: Ignon. pp. 84-87 online text. George Cuvier and J.B.F.S. Ajasson de Grandsagne (1828). Caii Pilinii Secundi Historiæ Naturalis. Paris: Lemaire. pt. 3. vol. 4 p. 568, n. 3 online text. ^ a b c Masui, Kazuko; Yamada, Tomoko (1996). French Cheeses. Dorling Kindersley. p. 178. ISBN 0-7513-0896-X. ^ The Oxford Companion to Cheese. Oxford University Press. 25 October 2016. p. 237. ISBN 9780199330904. Retrieved 2 June 2018. ^ "ROQUEFORT: ORIGINS". www.roquefort.fr. Archived from the original on 21 September 2019. Retrieved 19 May 2019. ^ Barham, Elizabeth; Sylvander, Bertil, eds. (2011). Labels of Origin for Food: Local Development, Global Recognition. CABI. p. 17. ISBN 9781845933777. ^ "Roquefort Société". Archived from the original on 5 February 2009. ^ Gastronomie du roquefort sur le site roquefort.fr. Archived 12 February 2010 at the Wayback Machine Consulté le 25 décembre 2009. ^ Wilkowske, H.H.; Krienke, W.A. (1954). "Assay of Various Mold-Ripened Cheeses for Antibiotic Activity". Journal of Dairy Science. 37 (10): 1184–1189. doi:10.3168/jds.S0022-0302(54)91388-0. ^ a b Petyaev, Ivan M.; Zigangirova, Naylia A.; Kobets, Natalie V.; Tsibezov, Valery; Kapotina, Lydia N.; Fedina, Elena D.; Bashmakov, Yuriy K. (2013). "Roquefort cheese proteins inhibit Chlamydia pneumoniae propagation and LPS-induced leukocyte migration". ScientificWorldJournal. 2013: 140591. doi:10.1155/2013/140591. PMC 3655667. PMID 23737705. ^ Hughes, Tunick; Michael (2014). The Science of Cheese. Oxford, UK: Oxford University Press. p. 109. ISBN 9780199922307. ^ Renton, Alex (10 July 2005). "If MSG is so bad for you..." The Observer. London. Retrieved 22 May 2010. ^ "Say Cheese! Roquefort May Keep Hearts Healthy". LiveScience. 2012.