Roquefort Recipe
Indulge in the rich and tangy flavors of our Roquefort cheese, expertly crafted from the finest sheep's milk. This exquisite blue cheese boasts a creamy texture and a bold, savory profile, perfect for elevating your palate. Enjoy it on its own, paired with fresh fruits, or crumbled over a crisp salad for a sophisticated touch. Experience the distinct character of Roquefort that will leave your taste buds craving more.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheese Preparation
Method
Cheese Making Process
- 1
- 2
Add Rennet and Culture
Once the milk is heated, add the blue mold culture and stir well. Then add the rennet and stir gently for about 30 seconds.
- 3
Let It Set
Cover the pot and let the mixture sit undisturbed for about 30-45 minutes until it forms a gel-like curd.
- 4
Cut the Curd
Using a long knife, cut the curd into small cubes (about 1 inch). Let it rest for 5-10 minutes.
- 5
Drain the Curd
Carefully ladle the curds into a cheesecloth-lined colander. Allow the whey to drain off for about 30 minutes.
- 6
Add Salt and Mold
Transfer the curds to a mixing bowl, add the salt and white wine vinegar, and mix gently. Sprinkle the blue mold culture over the curds and mix again.
- 7
Mold and Press
Pack the curds into a cheese mold and press lightly. Allow the cheese to sit at room temperature for 24 hours.
- 8
Aging the Cheese
Transfer the cheese to a cool, humid place (around 10-12°C or 50-54°F) to age for at least 3-4 weeks. Turn the cheese every few days.