I tried a delicious, fancy “Roquefort” cheese recently from Tnuva dairy. I say “Roquefort” because I think that technically, to be called Roquefort, the cheese has to be produced in the caves of Roquefort-sur-Soulzon in the south of France. Anyway, I guess when you write it in Hebrew (רוקפור) it doesn’t count ; )
Roquefort cheese is a soft white cheese with blueish green mold veins running through it (it’s not gross, the mold gives it so much flavor!). The cheese crumbles easily and melts, and is very smooth feeling in the mouth. It is made from sheep’s milk. Roquefort belongs to the family of blue cheeses, including Stilton and Gorgonzola, that all use some type of fungus (in the case of Roquefort, Penicillium roqueforti) to produce the tasty mold.
Tnuva is the biggest dairy in Israel and sells a huge range of dairy products. Roquefort is considered one of their “special” cheeses, along with Camembert and Parmesan. This Roquefort in particular is called Galil Roquefort, so I assume it is produced in the Galil, in the north of Israel.
Roquefort cheese can be eaten plain of course, or used to make a blue cheese dressing. Most recently I tossed about 100 grams of Roquefort cheese with some whole wheat pasta, sautéed spinach, roasted broccoli, and toasted walnuts (inspired by this recipe from BBC). It was fantastic and packed with interesting flavors and textures.