What You Need to Know
The mold's extracellular enzymes (lipases like Roquefortine C and proteases) hydrolyze milk fats and proteins, producing methyl ketones (2-heptanone, 2-nonanone) and free fatty acids that create sharp, peppery flavors. The cave's natural ventilation (fleurs) provides optimal oxygen diffusion.
Produces the intense umami and piquant qualities of traditional Roquefort, with texture modification from casein breakdown.
Key Parameters
Temperature
10°C
8°C - 12°C
Time
2-3 months
3 weeks - 5 months
Equipment
Limestone caves (Combalou mountain)Wooden shelves (for airflow)Sheep milk (Lacaune breed)
Steps
- 1.
Roquefort AOP (Roquefort-sur-Soulzon, France): Creates protected designation's unique terroir expression
- 2.
Fourme d'Ambert (Auvergne, France): Softer veining pattern due to lower lipolysis