The Best Roquefort Dressing (2024)

FAQs

What is the difference between blue cheese dressing and Roquefort dressing? ›

Traditional blue cheese dressing is made with a Danish blue cheese that is a little on the dry and crumbly side. Roquefort is a tangier cheese and a little more moist, which means it will hold together better. So simply put – yes, Roquefort dressing is blue cheese dressing, just using a different variety of cheese.

Roquefort cheese has a very distinct, sharp, savory flavor. It's arguably the most intense among blue cheese varieties, with tang and salt the first flavors you feel when taking a bite.

A blue-veined cheese made from raw, whole sheep's milk, Roquefort provides a supply of vitamins and nutrients that are beneficial to the body and vital processes. Its calcium and phosphorus content promotes the mineralization of bones and teeth and the regeneration of tissues. Ideal for the prevention of osteoporosis.

Roquefort and Gorgonzola are two kinds of blue cheese. Roquefort is a French sheep's milk cheese and Gorgonzola is Italian and made from cow's milk. Roquefort has a sharper flavor, but is not as strongly flavored as robust and aromatic Gorgonzola.

Roquefort is especially famous for its pungent smell and characteristic blue veins of mold that have a sharp tang, as well as its unique production process. It is a white, crumbly, and slightly moist cheese.

When looking to substitute Roquefort, many cheeses bear a close resemblance. Ranging from mild to pungent in taste, Gorgonzola offers a similar palate and consistency to Roquefort. This Italian classic boasts intricate flavors and great conformity, making it ideal in salads, on steaks or on your cheeseboard.

Protects Heart Health

Spermidine is an antioxidant and anti-inflammatory compound that is found in blue cheese. This compound is believed to slow down the natural process of aging and improve heart health. Spermidine intake is linked to a reduced risk of heart diseases and lower blood pressure levels.

What is the oldest salad dressing? ›

French dressing is the oldest one on our list, but vinegar and oil dressing goes back nearly two-thousand years to ancient Babylonia.

Roquefort Le Vieux Berger – Midi-Pyrénées, France

Roquefort, which has enjoyed AOC protected status since 1925, is known and loved around the world, and this variety is Svetlana's top pick.

Roquefort (French pronunciation: [ʁɔkfɔʁ]) is a sheep milk blue cheese from southern France.

Classic combinations with Roquefort include walnuts (plain or candied), figs, pears and endive. Conway will sometimes serve a wedge made by Gabriel Coulet, his favorite producer, with apricots, peaches or other stone fruits, or any fruit with a sweet-tart combination.

Only blue cheese from a certain region in France is permitted to be called Roquefort, blue cheeses from other countries such as gorgonzola, blue castello or stilton can work well as alternatives.

Roquefort blue cheese originates from the village of Roquefort-sur-Soulzon, France. Its flavors come from the use of unpasteurized sheep's milk, inoculation with Penicillium roqueforti, and the special conditions of the natural caves of Roquefort-sur-Soulzon in which they are ripened.

Its origin is a bit unknown, but the earliest recording is in the Edgewater Beach Hotel Salad book in 1928, but it was called Roquefort dressing.

Genuine Roquefort is made from sheep's milk, and after aging for 3–5 months, the cheese is creamy with a sharp, tangy, salty flavor.