Roquefort cheese

Roquefort cheese, the French monarch in the cheese world, is considered as much a symbol of France as the Eiffel Tower. Roquefort refers to blue cheeses with mold. The real Roquefort cheese is produced in one single place all over the land - the province of Ruergues, France.

Back in the Middle Ages, the inhabitants of Ruerg County learned to make unusual Roquefort cheese in stone grottoes. There are many beautiful meadows in the Ruerg territory, so the indigenous population has always been engaged in raising sheep and goats. The recipe for Roquefort cheese has not been disclosed to date, so foodies will not recognize any other monarch than cheese from Ruerg province.

There is a beautiful legend about a young shepherdess who got so caught up in the conversation with a beautiful maiden that he left his meager breakfast of cheese and bread in the grotto on top of the mountain. When the shepherd found his piece of cheese for tomorrow, he realized that the cheese had changed color and was covered in mold.

But that didn't stop the guy and he tasted the cheese. So came Rockefort's recipe. The world-famous Roquefort cheese is made from sheep's or goat's milk. This blue cheese is stored according to a special technique in cellars that are located deep underground. The saturation of the brackish-spicy taste of Roquefort cheese depends on how long the cheese has been in the cellar.

So that blue cheese acquires its individual color (yellow with blue-blue and green veins of mold), cheese makers do not press the cheese mass from cow's milk, but hang in gauze. So all the whey flows off the cheese, then the cheese is salted and pierced with long needles with mold.

Which is remarkable. All lovers of blue cheese with mold have an unusual knife in their kitchen arsenal, or rather a special device for cutting Roquefort cheese. Rockforefreezing is the only device with which you can cut real Roquefort cheese and not damage the delicate flesh of the cheese head, and not yet break the mold pattern inside the cheese.

Roquefort cheese is served as an unusual snack in its own right, with a dry or semi-sweet good wine, and the cheese is said to "play up" the appetite perfectly. The combination of cheese and fruit is great for dessert. There are some recipes for French cuisine, where Roquefort cheese is used as one of the ingredients, for example, mashed cheese soup.

The French know how to properly combine Roquefort cheese and crispy baguette. On another hot fresh French baguette, you need to put a piece of Roquefort cheese at room temperature. The cheese will reveal the whole palette of its taste and turn into the food of the Gods.