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Roquefort AOP

      Roquefort PDO




Flavour



(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.



Description



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.



Cooking



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.




Certification



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

AOC (Appellation d'origine contrôlée)(Fr). Year of registration 1925


Organic production



  No


Vegetarian



  No


Dietary product



  No


Lactose-free product



  No



NUTRITIONAL VALUE




Calories



   366 - 369 kcal per 100 gr.


Protein



   18.7 gr. per 100 gr.


Fats



   32 gr. per 100 gr.


Fat in dry matter



   52 %


Carbohydrates



   2 gr. per 100 gr.


Saturated acids



   21 gr. per 100 gr.


Cholesterol



   90 mg. per 100 gr.


Water



   45 gr. per 100 gr.


The dry residue



   55 %


Ash



   2.5 gr. per 100 gr.



MACRONUTRIENTS




(Ca) Calcium



  608 mg. ( 31% )*


(K) Potassium



  120 mg. ( + 36% )*


(Mg) Magnesium



  27 mg. ( 23% )*


(Na) Sodium



  1600 mg. ( + 98% )*


(P) Phosphorus



  430 mg. ( 14% )*


(S) Sulfur



  205 mg. ( 21% )*



Dietary element




(Cu) Copper



  80 mcg. ( + 14% )*


(Fe) Iron



  0.4 mg. ( 60% )*


(Se) Selenium



  5.9 mcg. ( 62% )*


(Zn) Zinc



  3.5 - 3.7 mg. ( 10% )*



VITAMINS




(A) Retino.



  532 mcg. ( + 85% )*


(B1) Thiamine.



  50 mcg. ( + 25% )*


(B2) Riboflavin.



  0.56 mg. ( + 87% )*


(B3) Niacin.



   0.7 mg. per 100 gr.


(B5) Pantothenic acid.



   0.4 mg. per 100 gr.


(B6) Pyridoxine.



  0.12 mg. ( + 20% )*


(B9) Folatsin..



  40 mcg. ( + 111% )*


(B12) Cobalamin.



  0.6 mcg. ( 57% )*


(C) Ascorbic acid



  0.6 mg. ( 14% )*


(D) Calciferol



   0.89 mcg.


(E) Tocopherol



  0.55 mg. ( + 10% )*


*(the difference from the average value)



Statistics



12 -  Individual visits per month (average)
439 -  All individual visits
18 08 2016 -  Date of publication of this article
29 12 2016 -  Date of last edit


Roquefort PDO. Foto № 1
Roquefort PDO. Foto  № 2
Roquefort PDO. Foto  № 3
Roquefort PDO. Foto  № 4
Roquefort PDO. Foto  № 5



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