(unfortunately no data)
The Roquefort PDO is a marbled-paste cheese produced with raw and whole milk from sheep of Lacaune and Black Sheep coming from the breeds in the alpine pastures of Causses.
The production area of Roquefort PDO covers only the municipal area of Roquefort-sur-Soulzon which is located in the department of Aveyron, in the region of Midi-Pyrenees. The milk used for production comes from the departments of Aveyron, Aude, Lozère, Hérault, Gard and Tarn.
The production of Roquefort PDO is the result of a long tradition going back to far times. In the prehistoric fields of the region, cheese moulds to produce cheeses were found. In the 15th century, Charles VI recognised in some documents for his successor the vital need to protect Roquefort. In 1666, a decree of the Toulouse parliament allowed the inhabitants of Roquefort-sur-Soulzon the exclusive ripening process of this cheese.
The production area of Roquefort PDO covers only the municipal area of Roquefort-sur-Soulzon which is located in the department of Aveyron, in the region of Midi-Pyrenees. The milk used for production comes from the departments of Aveyron, Aude, Lozère, Hérault, Gard and Tarn.
Roquefort PDO has a characteristic aroma which is due to the accurate and elaborate ripening process.
Roquefort PDO is conserved in the least cold department of the refrigerator, wrapped into its package paper or into a foil. Before eating it, it is suggested to leave it rest at room temperature for about an hour. Roquefort PDO is generally tasted at the end of a meal or with white bread or a knob of butter. It is used also to prepare different dishes like canapés, salads and puffs. It is ideal with liquorish wines, Sauternes, Jurançon or natural sweet wines like Maury, Rivesaltes or Porto.
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2008
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366 - 369 kcal per 100 gr.
18.7 gr. per 100 gr.
32 gr. per 100 gr.
52 %
2 gr. per 100 gr.
21 gr. per 100 gr.
90 mg. per 100 gr.
45 gr. per 100 gr.
55 %
2.5 gr. per 100 gr.
608 mg. ( – 31% )*
120 mg. ( + 36% )*
27 mg. ( – 23% )*
1600 mg. ( + 98% )*
430 mg. ( – 14% )*
205 mg. ( – 21% )*
80 mcg. ( + 14% )*
0.4 mg. ( – 60% )*
5.9 mcg. ( – 62% )*
3.5 - 3.7 mg. ( – 10% )*
532 mcg. ( + 85% )*
50 mcg. ( + 25% )*
0.56 mg. ( + 87% )*
0.7 mg. per 100 gr.
0.4 mg. per 100 gr.
0.12 mg. ( + 20% )*
40 mcg. ( + 111% )*
0.6 mcg. ( – 57% )*
0.6 mg. ( – 14% )*
0.89 mcg.
0.55 mg. ( + 10% )*
*(the difference from the average value)
9,3 - Individual visits per month (average)
278 - All individual visits
18 08 2016 - Date of publication of this article
29 12 2016 - Date of last edit
