Roquefort-sur-Soulzon caves
E635299
The Roquefort-sur-Soulzon caves are natural limestone caverns in southern France whose unique microclimate is used to mature Roquefort cheese and develop its characteristic blue veins and flavor.
Statements (47)
| Predicate | Object |
|---|---|
| instanceOf |
cave system
ⓘ
cheese-aging facility ⓘ |
| airCirculation | vertical and horizontal through rock fissures ⓘ |
| associatedWithProduct | Roquefort cheese NERFINISHED ⓘ |
| cheesePlacedOn | wooden shelves during maturation ⓘ |
| cheeseTypeMatured | sheep’s milk blue cheese ⓘ |
| climateStability | naturally regulated temperature and humidity ⓘ |
| country | France ⓘ |
| enables |
development of blue veins in Roquefort cheese
ⓘ
development of characteristic Roquefort flavor ⓘ |
| geologicalFormation | limestone ⓘ |
| hasAccessFrom | village of Roquefort-sur-Soulzon ⓘ |
| hasHumanUseSinceCentury | Middle Ages NERFINISHED ⓘ |
| hasMicroclimate | cool and humid ⓘ |
| hasNaturalFeature | network of fissures (fleurines) ⓘ |
| hasRole | critical for authenticity of Roquefort cheese ⓘ |
| heritageStatus | important element of French gastronomic heritage ⓘ |
| influences |
aroma of Roquefort cheese
ⓘ
flavor complexity of Roquefort cheese ⓘ texture of Roquefort cheese ⓘ |
| linkedToDesignation | Roquefort AOP NERFINISHED ⓘ |
| locatedIn | Roquefort-sur-Soulzon NERFINISHED ⓘ |
| locatedInDepartment | Aveyron NERFINISHED ⓘ |
| locatedInPartOf | southern France NERFINISHED ⓘ |
| locatedInRegion | Occitanie NERFINISHED ⓘ |
| maturationDurationRange | at least 3 months for Roquefort cheese ⓘ |
| notableProducerUsingCaves |
Gabriel Coulet
NERFINISHED
ⓘ
Papillon NERFINISHED ⓘ Société des Caves de Roquefort NERFINISHED ⓘ |
| offers | guided tours ⓘ |
| ownedOrOperatedBy | Roquefort cheese producers ⓘ |
| partOf | Roquefort cheese production process ⓘ |
| partOfCulturalLandscape | Causses and Cévennes agro-pastoral area NERFINISHED ⓘ |
| recognizedBy | Appellation d’Origine Protégée regulations for Roquefort ⓘ |
| regulationBody | Confédération Générale des Producteurs de Lait de Brebis et des Industriels de Roquefort NERFINISHED ⓘ |
| requiredFor | legal use of the name Roquefort for cheese ⓘ |
| supportsActivity |
artisanal cheese ripening
ⓘ
industrial-scale cheese ripening ⓘ |
| supportsMicroorganism | native cave microflora ⓘ |
| supportsMold | Penicillium roqueforti NERFINISHED ⓘ |
| surfaceGeology | Combalou massif NERFINISHED ⓘ |
| touristAttraction | true ⓘ |
| typicalHumidity | high relative humidity ⓘ |
| typicalTemperature | about 10 °C ⓘ |
| usedFor |
affinage of blue cheese
ⓘ
maturation of Roquefort cheese ⓘ |
| ventilation | natural ventilation through fleurines ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.