| ROQUEFORT |
 Description:
Probably the
world’s greatest blue cheese. It is produced entirely from the milk of the
ewes that feed on the vast plateaux (Causses- a limestone plateau ringed with
cliffs) found in the Aveyron. The ripening of the cheeses is in the natural
damp, aired caves found under the village of Roquefort-sur-Soulzon. It is the
quality of the milk, the processing of the curd, the adding of
“penicillium roqueforti” and finally the ripening in natural caves
that give us this unique and remarkable cheese. The exterior aspect of a
Roquefort should be white and faintly shiny.
Texture:
The “pâte” should
be cohesive at the same time slightly crumbly. The texture is buttery with blue
veins of mold extending to the edges. The smell has a subtle register of
sheep’s milk.
Taste:
The taste is complex, but quite
outstanding….. soft, creamy, slightly salty, with an after taste that
leaves the palate craving for more. A good Roquefort should never be
aggressive. Roquefort marries extremely well with nuts and figs. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1925 |
| Weight |
 |
2700 g |
| Affinage |
 |
4 to 9 months |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with veins of
blue mould |
|
