ROQUEFORT Aoc,a sheep milk blue cheese,the cheese of love and the fav cheese of Charlemagne
The new US administration which seems to like Roquefort cheese has revoked a month ago the punitive customduties of 300 % against Roquefort cheese enacted by George W. Bush,as he left office(and dropped them to only 100 %!)
History:
According to the legend,a romantic sheperd was eating his lunch of bread and ewe's milk cheese when he saw a beautiful sheperdess.Abandonning his meal in one of the Combalou caves,he followed her during several months.On his return,he discovered the cheese covered with mould.Hungry he tasted it and found it delicious:Roquefort cheese was born!
Production:
Roquefort cheese is made entirely with the whole raw milk of Lacaune ewes which graze on plateau of Rouergue in Aveyron department.
The mould (Penicillium roqueforti) is found in the soil of the local caves after leaving bread during several weeks in the caves or produced in a laboratory.
The maturation takes place in caves formed by nature after the landslide of the Combalou mountain in Roquefort sur Soulzon in the South of France.In this high-vaulted caves ventilated by the "fleurines" (natural draught passages which operate the natural ventilation of the caves),thousands of cheeses are matured from January to June.
Visit of caves,a visit not to be missed
The caves of Roquefort Société and Papillon are opened all year round.In the Papillon ones,the visit is free(full rate is 3 euro in Société caves).People can see all the stages of maturation and have a tasting session.If you go to this very informative tour,because of the cool temperature below 9°C,you have to wear a coat.
WINE PAIRING:as I have a second home in Banyuls sur mer,near Collioure and Spain,I usually drink a vin doux naturel(termed DESSERT wine! in US),a lightly fortified wine made from red grenache,a BANYULS!!
www.roquefort-papillon.com/en/visiter-caves-papillon.php
under salivation
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