roquefort

What is remarkable with Roquefort is the penicilium roquforti and the fact that it is not that dry.

It could be a delicate, bloomy-rind cheese like cambozola or roquefort, or a bold, pungent blue cheese like gorgonzola.

If you have the chance to visit Roquefort (the city) and the cave, you should.

I'm quite worried about change in the cheese mould, loosing Roquefort or Camembert genetic diversity would be a disaster.

I don't think I have ever seen something trying to imitate any really soft (brie) or blue (roquefort) cheeses.

Please do not request champagne, parmiggano-reggiano, roquefort, or any other DOP-restricted items.

Italian Scamorza, normal or smoked, Stracchino, Mozzarella, Gorgonzola (while Roquefort change a bit).

Try eating some Roquefort cheese; it's almost nothing but salt, fat, water, and protein, half of which is glutamic acid.

That's usually where I'm pairing it with roquefort, although I'm not opposed to one bite of cheese, one bite of apple when I'm hungry and lazy.

I love granny smith, especially when paired with roquefort.

Baron Bigod is better than any Brie de Meaux I've tried and while Roquefort is briefly entertaining in a salty sort of way it can't compete with Colston Bassett Stilton.

All in all: What would the consumers gain if all of a sudden all blue cheese was roquefort and all hard cheese parmesan, all red wine Bordeaux, all whisky Bourbon and all sparkling wine Champagne?

Roquefort has been hailed as the important part of the "French paradox" (French cardiovascular health tends to be much better than their high fat diet would suggest).

This is literally part of the legendary origins of Roquefort cheese (the Roquefort Caves, which have a few more peculiarities like the “fleurines”, faults in the rock which provide ventilation to the caves, further improving temperature and humidity regulation and stability).

Nuts cheese tastes "cheesy" in a similar way similar to their diary version (Roquefort, Cheddar, Blue, Camembert, Brie...) depending on the ferment, without the "milky" taste.

It is rather hard to perform the "affinage" of the cheese without a controlled environment (Roquefort is "affiné" in natural caves in which you have several exits that you can open or close depending on the temperature and hygrometry of the caves, that's part of the AOP).

Roquefort derives much of its taste and character from the microclimate found in the caves around the town of Roquefort.

Early telescopic observations by Galileo and others recorded surface features that strikingly resemble the texture of certain aged cheeses, such as Emmental and Roquefort.

Gabriel Coulet just started selling a wonderful 24-months Roquefort.