Cheese (Roquefort)

What is Roquefort?

Roquefort is a blue cheese made from sheep's milk, originating from the south of France. It is aged in the caves of Roquefort-sur-Soulzon, where it develops its distinctive blue veins from the mold Penicillium roqueforti. This cheese has a creamy texture and a tangy, robust flavor, often enjoyed on its own or as part of gourmet dishes and cheese platters.

Why Do I Have an Intolerance to Roquefort?

Intolerance to Roquefort cheese can arise from several factors. Lactose intolerance is common, as many cheeses contain varying levels of lactose, though aged cheeses generally have less. Sensitivity to casein, a protein in sheep's milk, might also cause digestive issues. 

Additionally, molds used in blue cheese production can trigger adverse reactions in some people. The combination of these factors can lead to symptoms like bloating, diarrhea, or stomach cramps after consuming Roquefort.

What Can I Do About Roquefort?

To manage intolerance, avoid Roquefort and other blue cheeses. Opt for lactose-free cheeses or cheeses made from milk alternatives if lactose is the issue. If the intolerance is due to mold or casein, seek cheeses that don't contain these elements. Lactase supplements may also aid in digesting lactose-containing cheeses for those with lactose intolerance.