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Roquefort PDO Cantorel 1.2Kg
Cantorel 1.2 kg Roquefort PDO is a raw paste cheese made from sheep's milk, produced in the Roquefort region of France. Its rind is blue-gray in color, due to the presence of penicillium roqueforti molds, which give the cheese an intense and distinctive flavor. The paste is soft and creamy, with blue-greenish veins that are evenly distributed. The taste is firm and persistent, with notes of herbs and a salty aftertaste. Roquefort AOC Cantorel is a high quality cheese, ideal to accompany full-bodied red wines or to be enjoyed on its own, perhaps accompanied by a good rustic bread.
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Roquefort is a legendary cheese that has its roots in the heart of southern France. The first knowledge of Roquefort cheese dates back to 79 AD, when Pliny the Elder referred to the rich flavor of this cheese. In 1411, King Charles VI granted the right to ripen Roquefort to only one village: Roquefort-sur-Soulzon.
The production of Roquefort as mentioned takes place exclusively in the village of Roquefort-sur-Soulzon, in the Aveyron region, part of Occitania. Here, the natural caves of Mount Combalou create a unique environment of constant temperature and very high humidity, which are ideal for aging and for the development of the cheese's characteristic green veins.
The Roquefort Cottage cheese is produced in the village of Roquefort-sur-Soulzon
Cantorel Roquefort is made exclusively from raw sheep's milk, a peculiarity that contributes immensely to its quality and organoleptic characteristics. The milk comes from the Lacaune sheep breed, which is native to the region and famous for its extraordinary ability to produce rich and aromatic milk.
These sheep graze freely on the meadows of Aveyron, feeding on aromatic herbs and wildflowers that help give the milk a distinctive and natural flavor. The use of raw, unpasteurized milk preserves its authentic aromas and gives the cheese a unique character, typical of the terroir in which it is produced.
| ingredients | raw sheep's milk; salt; rennet; lactic and ripening cultures. Product subject to drying. |
|---|---|
| Size | 1.2 Kg |
| Storage | Store in the refrigerator |
| Location | Prodotto in Italia. |
| more informations | Nutritional Values (per 100 g) Energy Value: 368 Kcal / 1524 Kj Fats: 32 g Of which saturated: 24 g Carbohydrates: 2.8 g Of which sugars: 1 g Protein: 19 g Salt: 3.2 g |
| Allergens | Milk and milk products (including milk protein, lactose), Gluten : Penicillium : under the recommended conditions of use, i.e. seeding maximum of 1 dose/1000L of milk, the content of residual gluten in the finished product does not exceed 20 ppm (EC Reg. 41/2009) |
| How it's made | The making of Roquefort Cantorel follows traditional methods that have been handed down from generation to generation. Processing begins by adding rennet to raw milk, which is gently curdled and then cut into small granules. Then, during molding, the rennet is mixed with Penicillium roqueforti, a natural fungus that lives wild in the caves of Roquefort. It is this mold that gives the cheese its iconic blue veins and complex flavor. After an initial processing period, the cheeses are transferred to the caves of Mount Combalou for aging. Here, natural air, driven by "fleurines" (cracks in the rock), creates a unique microclimate of freshness and humidity. Aging lasts at least 90 days, during which time the cheese is scrupulously monitored by master cheesemakers. The artisanal care and slow maturation process ensure that each wheel achieves the aromatic richness that distinguishes Roquefort Cantorel. |
| cheese typology | compact |
| average expiry date | 30 days |
| Type of milk | sheep milk |
Combinations
Roquefort Cantorel is an extremely versatile cheese, ideal both in gourmet dishes and as an absolute star. Served plain, it is perfect on a cheese board, accompanied by rustic bread or warm croutons. Its savory flavor balances beautifully with sweet ingredients such as honey, fig or pear jams, or dried fruits such as walnuts and almonds. For lovers of wine pairings, Roquefort Cantorel is at its best with fortified or sweet wines, such as a Sauternes, Port or Moscato passito, which can contrast and balance its intense flavor. It is an outstanding choice for enhancing beef or lamb, either as a creamy filling or in decadent sauces. It also lends itself beautifully to dress salads with pears and walnuts, to enrich risottos or to give a refined note to sauces and fondues.
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