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Cheese from worldwide
Milk is set with rennet and Penicillium roqueforti spores, and the curd is drained without pressing so it stays open. The cheese is salted dry and pierced with needles, and air in the channels lets the blue mould grow through the paste in cool, humid caves or cellars. Made in 6 steps over 2.3 months – 2.5 months. The longest step, wrap and mature slowly, takes at least 50 days (INAO 2025) and runs at at least -5 °C (INAO 2025). Salt is 2–4 % (Ramet J.P. 2001). Lactococcus lactis and Penicillium roqueforti do most of the fermenting.
| Main step | at least 50 daysSet[roquefort-cdc][gorgonzola-onaf][cfr133-106] | Wrap and mature slowly |
|---|---|---|
| Temperature | at least -5 °CSet[roquefort-cdc] | Wrap and mature slowly |
| Salt | 2–4 %Reported[fao-ramet2001] | Salt dry |
| Acidity | pH 6.6Measured[bittante2022] | Wrap and mature slowly |
| Milk · Roquefort PDO: raw, whole ewe milk; Stilton PDO: pasteurised cow milk[roquefort-cdc][stilton-spec] |
| Lactic starter · Lactococcus lactis in Cabrales and many others[rodriguez2025][gorgonzola-onaf] |
| Penicillium roqueforti spores · Roquefort PDO: from strains isolated in the Roquefort caves; added to the milk or the curd[roquefort-cdc][stilton-spec] |
| Rennet[roquefort-cdc][stilton-spec] |
| Dry salt[roquefort-cdc][fao-ramet2001] |
| Starter: mesophilic lactic starter plus Penicillium roqueforti spores |
Total time across the recorded steps: 2.3 months – 2.5 months
What changes: Rennet and blue mould spores go into the milk and it sets
Output: curd.
Microbes at work in this step
the starter sours the milk; mould spores go into the milk or later onto the curd
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The curd is never pressed, so it stays open, and the cheese is pierced so air reaches the inside. That lets Penicillium roqueforti grow through the paste rather than only on the rind, as bloomy-rind moulds do.
Roquefort is made from raw ewe milk; Stilton must be made from pasteurised milk. The UK NHS advises pregnant women to eat soft blue-veined cheeses such as gorgonzola and roquefort only when cooked until steaming hot, pasteurised or not, because of Listeria. US blue cheese must be at least 60 days old (21 CFR 133.106).
Hazards the sources name: Listeria monocytogenes, the reason soft blue cheeses carry pregnancy advice.
Every number is labelled with how it is known. How this atlas is made
Roquefort's 1411 charter from Charles VI and its 1925 appellation are commonly cited.
