Roquefort Recipe
sheep, sharp tangy salty flavor, rich creamy blue
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
Method
Cheese Making
Add Rennet and Culture
Stir in the rennet and Penicillium roqueforti culture. Let it sit for 1 hour to allow curds to form.
Cut the Curds
Once the curds have formed, cut them into small cubes using a knife. Let them rest for 5 minutes.
Cook the Curds
Gently heat the curds to 104°F (40°C) over the course of 30 minutes, stirring occasionally.
Drain and Mold the Curds
Pour the curds into a cheesecloth-lined colander to drain the whey. Once drained, transfer the curds to a mold.
Press the Cheese
Press the cheese for 4-6 hours, flipping it halfway through.
Salting the Cheese
Remove the cheese from the mold and rub the salt all over its surface. Let it rest for 24 hours.
Aging the Cheese
Place the cheese in a cool, humid environment for at least 2-3 months to develop flavor. Turn the cheese regularly.