Nathaniel P. – Roquefort Cheese

4 09 2008

The cheese I have selected to discuss is Roquefort.  Roquefort cheese originates out of Roquefort Village in Southwest France.  According, Roquefort cheese was first discovered in 79 A.D.  It is mentioned that a genuine Roquefort cheese has a red sheep on the packaging due to the red Lacaune eres, which milk it comes from.  Ewes graze on a huge panteau of Rouergue.  It is also mentioned that this was the favorite cheese of Charlemagen.

The village of Roquefort-sur-Soulzon was given aging rights in 1411 by King Charles VI.  Today Roquefort cheese is still matured in the same village caves for a minimum of four months.  The passage also reads Roquefort quality comes from the ewes milk sheep.  The way the curd is processed and the maturation in natural cave with Penicillium Roqueforti mold.  Today laboratorities produce this mold to keep the consistency.

I had an opportunity to try Roquefort cheese at my place of employment.  I used Roquefort cheese to make bleu cheese dressing.  I had no idea how much it cost.   Roquefort Cheese costs between $34.99  and $59.99 per pound.  When I tasted it, it was strong, pungent.  It tasted like it should be eaten with a cracker or water.  This cheese definately needs something to cut the strong taste.  It is easy to identify that Roquefort  cheese is a  “bleu cheese” by taste and site.  It has a yellowish-white complexion with blue streaks going through it.  It has a white rind that is edible.  Overall because I like blue cheese, I thought it was a little strong and rich but I like it.  I would prefer to keep making blue cheese dressing with it.




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