We had the pleasure of discovering one of the jewels of our culinary tradition, Roquefort Société, during a tasting at the Michelin-starred restaurant Le Carré des Feuillants.
A brief look back at the history of Roquefort. Until 1842, Roquefort was produced and traded by small independent industrialists and maturers. Aware of the economic upheavals brought about by the nascent industrial revolution, the fifteen main refiners decided to pool their knowledge and passion. They created the “Société Civile des Caves”, commonly known as Société®, one of the very first companies founded in France. This was the beginning of the saga.
How is Roquefort made?
Carefully controlled and selected, the raw, whole milk from Lacaune ewes is the first secret of Roquefort Société®. Once lightly heated (only 28°C to 32°C
compared with pasteurized cheeses, which are heated to 70°C), the milk is inoculated with the famous Penicillium Roqueforti (the microscopic fungus responsible for dispersal). These Penicillium Roqueforti strains are grown on bread loaves in a sterile environment in the
Société® laboratory. The resulting curd is then diced, stirred in vats, placed in pierced molds and drained for three days, during which it is turned five times a day.
After salting and pricking, the cheeses are transported to the Roquefort Société® cellars. Each cellar has its own personality and micro-climate, which leads to its own specific maturing process, followed by a maturing phase. After at least 90 days from the date of manufacture, the curd can finally be marketed as “Roquefort”. To date, only four Maitres Affineurs Société are the “guardians of the temple” of the Caves.
Société launches a new advertising campaign: “Taste all the pleasures of legend”.
Roquefort Société® is launching a new advertising campaign aimed at a younger, more family-oriented audience, highlighting the diversity of Société® pleasures.
Innovation is a strategic focus for the brand in 2014, as it seeks to demonstrate that Société® Roquefort can be enjoyed in a thousand and one ways in the kitchen or at the end of a meal. Société® is going to make on-the-go cooks melt with pleasure with its new slices of melted cheese that will sublimate croque-monsieur, burgers and sandwiches (à la française). Roq’croque is a new way for families to discover and share the pleasure of Société®.
Roquefort at the heart of gastronomy.
During a dinner at two-Michelin-star Alain Dutournier’s Carré des Feuillants, we discovered a menu based entirely on Roquefort.
Green asparagus from Provence served hot and cold with Roquefort cromesqui
Royale of Roquefort cheese, red mullet infusion, floating island, poutargue shavings
Spring suckling lamb and Roquefort, saddle of lamb stuffed with herbs, shoulder in a navarin sauce
Roquefort-glazed nougat, sheep’s curd sorbet
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