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Don't rock my cheese - Roquefort -  Roquefort Food
Roquefort 

Newest Review: ... 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 o... more

Don't rock my cheese - Roquefort (Roquefort)

dangaroo

Member Name: dangaroo

Product:

Roquefort

Date: 17/07/08 (19 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

Last members to rate this review:
(5 members total)

Maximus-Qualitus%2Fsewbizzie%2Ffreud%2FPraskipark%2FXICripZ%2F

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Overall rating: Very useful

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Last comment:
Praskipark

- 17/07/08

Nice one!

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