1. HOW TO MAKE ROQUEFORT

2. FIRST STEP : MILK COLLECTION ewe herd born and breeded in Aveyron ewe herd born and breeded in Aveyron race of ewe : Lacaune‘s ewe race of ewe : Lacaune‘s ewe The ewes must be breeded in mountain The ewes must be breeded in mountain Milk collection only in spring and summer Milk collection only in spring and summer

3. SECOND STEP : PASTEURISATION temperature raised until 140°C (284°F) temperature raised until 140°C (284°F) then lowed within a second until 70°C (158°F) then lowed within a second until 70°C (158°F) Thus the bacteries needed for further steps can survive, while the harm bacteries are killed Thus the bacteries needed for further steps can survive, while the harm bacteries are killed temperature then gradually lowed until the air temperature temperature then gradually lowed until the air temperature

4. THIRD STEP : CURDLING Within a few days : bacteries still alive in the milk start to multiply Within a few days : bacteries still alive in the milk start to multiply milk proteins (casein) start to coagulate milk proteins (casein) start to coagulate necessary to add harmless bacteries called presure necessary to add harmless bacteries called presure maintain a temperature beetween 18 and 20°C (65°F) in the room maintain a temperature beetween 18 and 20°C (65°F) in the room

5. FOURTH STEP:ENSEMENCAGE curdled milk mixed with penicillium roqueforti curdled milk mixed with penicillium roqueforti This bacterie is extracted from rye bread in laboratories This bacterie is extracted from rye bread in laboratories milk temperature raised until 32°C (90°F) milk temperature raised until 32°C (90°F) Then the milk is left in peace for 48 hours Then the milk is left in peace for 48 hours

6. FIFTH STEP:DRAINING+SALTING Small strainers filled with curdled milk (gravity) Small strainers filled with curdled milk (gravity) Upside down 5 times a day Upside down 5 times a day Salting:spreading a layer of salt on each side of the cheese, leaving it for 2 days → stops the inlet spreading of the bacteries and finishes the previous draining Salting:spreading a layer of salt on each side of the cheese, leaving it for 2 days → stops the inlet spreading of the bacteries and finishes the previous draining

7. SIXTH STEP : REFINING clean the layer of “pégot“ which appears during the salting clean the layer of “pégot“ which appears during the salting boring the cheese from one side to the other with 48 kneedles → addition of moisture and bacteries inside the cheese boring the cheese from one side to the other with 48 kneedles → addition of moisture and bacteries inside the cheese leaving the cheese in a basement → biochemical action of the bacteries contained in all milk products + mould grows up leaving the cheese in a basement → biochemical action of the bacteries contained in all milk products + mould grows up

8. ROQUEFORT IN FRENCH CUISINE