Roquefort
Roquefort AOP · fromage de brebis Roquefort · Roquefort cheese
Roquefort: what every chef needs to know
Few ingredients rival Roquefort when it comes to being a protected AOP cheese made from raw sheep's milk from the Aveyron region of southern France aged in the natural caves of Combalou near Roquefort-sur-Soulzon. The blue-green mould veins come from Penicillium roqueforti, a mould injected into the cheese before ageing. EU Regulation 1107/96 strictly protects the name "Roquefort". As a blue cheese, Roquefort must not be cut on the same chopping board as other cheeses due to cross-contamination of Penicillium spores. HACCP: raw sheep's milk, Listeria risk comparable to other raw milk cheeses; vulnerable groups should avoid raw milk cheeses.
Roquefort: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Roquefort: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Roquefort: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Haal Roquefort 1 hours for serve from the koeling; the briny flavour and creamy texture come pas completely to their recht at cream temperature.
Maak a basis of shallot and cognac, add whipping cream to and let inkoken; verkruimel Roquefort erdoor buiten the heat.
Combineer with pear, walnut and a balsamic-honey dressing; the briny cheese balances the sweet pear.
Wrap partjes Roquefort in a vijgenblad of wijnblad for rustic kaasplank-presentation.
Roquefort: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Roquefort: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round; Lacaune sheep's milk is seasonal but aged Roquefort is available throughout the year.
Roquefort: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Roquefort: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Roquefort
What is the difference between Roquefort and other blue cheeses?
Roquefort: sheep's milk, Penicillium roqueforti, aged in the Combalou caves of Aveyron. Gorgonzola: cow's milk, northern Italy. Stilton: cow's milk, England. Each has its own distinct flavour profile.
Can Penicillium roqueforti be dangerous?
No: Penicillium roqueforti is food-safe and approved by the EU as a food ingredient. It is entirely different from Penicillium chrysogenum, which produces penicillin antibiotic.
Is Roquefort safe for people with a penicillin allergy?
The scientific consensus is that there is no direct relationship between the mould in Roquefort and penicillin antibiotic allergy. If in doubt: always consult a doctor.
At what temperature should you store Roquefort?
Store Roquefort at 2-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Roquefort professionally?
The primary professional technique for Roquefort is Kaasplank serve at cream temperature at 18-20°C for 60 min. Always verify core temperature with a calibrated probe thermometer.
Does Roquefort contain allergens?
Roquefort contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Alternatives for Roquefort
Professional substitutes for roquefort in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
less intensief, soft rinde. Toegankelijker alternatief on kaasplanken.
Schapenmelk basis. less blauw but vergelijkbaar aroma-profile.
Gewaagde, gefermenteerde cheese with other but even intensief aroma.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
