Roquefort
If you've ever wondered what would ever possess someone to eat a dampish hunk of moldy-looking cheese and then discover what a delicious slice of heaven it truly was, it was pure hunger. According to legend, a young shepherd had his lunch of curds interrupted when he saw a beautiful girl off in the distance. Stashing the remains of his food in a cave, he ran to catch up with this pastoral vision. Unfortunately, the lovesick shepherd's attempts were thwarted and he returned to his lunch, which was now moldy. However, being very hungry, he ate it anyway.
Next to Comte, Roquefort is France's most popular cheese and was supposedly mentioned in 79 A.D. by Pliny the Elder, who favored its rich flavor. Creamy, salty, and intense, Roquefort is aged for ninety days in natural caves in AOC-designated areas. The blueing of this cheese is more greenish-blue, a color that the French term persille (parsley), and the flavor is rich and piquant.
Farm / Company:
Cheesemaker:
Proprietor:
Affineur: Jean d'Alos
City, State:
Region: Pyrenees
Country: France
Milk Type: Sheep
Milk Treatment: Raw
Rennet: Traditional
Rind: None
Texture: Soft
Aging: 7 months
Size(s): 3.25 to 4 pound wheel
