12th Day of Cheese – Roquefort

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Roquefort

You will never see a whole wheel
 of Roquefort in your local store as producers cut the wheel in half to ensure the correct amount of blue. So many hidden surprises about cheese that you will have fun exploring. Inside the ebook “How to Say Cheese” we had fun creating a reveal widget.

Cheese Profile

FLAVOUR Full Flavoured
TASTE Strong spicy, salty flavour followed by a rich creaminess.
SMELL Pleasant and earthy.
RIND Rindless, wrapped in foil to stop bad mould.
INTERIOR The paste is bright white, dense yet soft and creamy, with many small caverns coated with blue/green mould (Penicillin Roqueforti)
FABULOUS Firm yet soft, but not wet, filled with cavities covered in soft velvety grey-green mould
FAR-GONE Extra mould growing on the surface on a smell similar to hydrogen peroxide (bleach) Slimy texture and excess liquid, especially when wrapped in plastic for long periods of time.


Best way to enjoy
Combine with pears, dried figs, walnuts and honey. Mix with butter to spread on fresh bread.

Cheese Info

COUNTRY France
REGION Aveyeron
MILK TYPE Sheep
RENNET TYPE Animal
AGED 5 Months
3 Weeks in a cave
PRODUCER Roquefort Carles

Buy This Cheese

COUNTRY

Australia

Canada

USA

ONLINE

REGION Melbourne Vancouver Most Cities Canada
STORE Oasis Bakery Benton Brothers Fine Cheese stores Cheesyplace
ASK FOR Angel Jonah or Andrew For help Just click
ONLINE  @oasisbakery  @bentonscheese  @cheesyplace

VINE & LACE