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Ardi-Gasna
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Piacentinù di Enna
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Roquefort
Safran du Quercy
Tomme Brulee
Tomme d'Arles
Venaco

 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.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Sauternes or Porto
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


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