Don't rock my cheese - Roquefort (Roquefort)

Member Name: dangaroo

Product:	Roquefort
Date:	17/07/08 (20 review reads)
Rating:

Advantages: Tasty, tangy and enjoyable

Disadvantages: Praising the French.. shhh!

Roquefort is another big fish in the blue cheese world, made from ewe's milk it has a notable tangy flavour and is aged slightly longer than Stilton at a minimum of 3 months, until European law had a more notable effect there seemed to be various Roquefort wannabe's available in the supermarket, it now however has a stricter criteria, to meet this and for the cheese to be allowed to use the name Roquefort, it must be aged in the natural Combalou caves of Roquefort-sur-Soulzon in the south of France (Occitan).

Roquefort pre-dates most cheeses and goes back as far as AD79. Being French it also has a romantic legend about it's invention, supposedly a shepherd eating his lunch, came across a beautiful girl in the field and left his lunch in a cave, when he returned there a few months later, it had gone mouldy and the cheese had supposedly turned to Roquefort.

True or not, it's a good cheese and surely one respected by avid cheese lovers. The cheese itself is produced throughout several departments around Avignon and must match the following, goes down well with a baguette or a cracker. Full of glutamates, which I think but am not sure - help digestion. Full of calories too but who cares!

Summary: Great cheese