VIEWS: 3 PAGES: 2 POSTED ON: 8/31/2011
The Cheese Course Volume 1 Issue 9 September 24, 2008 Falling in Love with Roquefort The blue cheese was firm, By: Stacey Adams-Zier yet delicate and creamy with a pleasing tang that was both sweet and salty. I think I love Roquefort News spread fast about his discovery and soon the en- now more than ever. It’s not just any blue cheese; tire valley was entranced it’s blue cheese for the soul. by the cheese. Internationally famous and Its cult status forever changed the way cheese Carles Roquefort: Sweet, creamy one of the world’s oldest blue-veined cheese from France was to be viewed and known cheeses, Roquefort, made from raw sheep’s milk. [rohk-FOR], might not exist eaten. No longer was it just nourishment for the body, had it not been for wonder- it was to be enjoyed and ing eyes. Its claim as the savored. They have a thick, burnt oldest name protected Our Store Hours cheese in France assures crust that keeps the inside me I’m not alone in my pas- Laws were written to spec- moist. Stacked on shelves ify every step of the pro- in the damp caves, the M—F 10am—7pm sion. duction process; from the loaves are rotated 45 de- Sat 10am—6pm Long, long ago in the valley type of sheep to the size of grees every week, and after Sun 11am—5pm of Soulzan, a young shep- the loaf of rye bread. Any- ten weeks you can pick off one who deviated from the the crust and find inside a herd boy was keeping his sheep and wandered into a process was punished. powdery green mass of nearby cave to nosh on his penicillium spores. Tel 410.263.1324 These methods are still rustic lunch of rye bread and cheese curds. Noticing protected today and only The spores are collected, 1410 Forest Drive a beautiful shepherdess cheeses produced and aged dried, and pounded into a Clock Tower Place passing outside the entry, in the caves of Cambalou in powder and ready to be Roquefort-sur-Soulzon may added to the raw sheep’s Annapolis, MD he dropped everything and chased after her. bear the A.O.C. name. milk to begin the cheese- 21403 making process. Once the Weeks later, he returned to The magic begins by grow- milk is heated, rennet is Adjacent to Wine the cave to discover his ing the mold (Penicillium added to help make the Cellars of Annapolis roquefortii) which makes milk curdle. The soft curds crusty bread and curds un- the characteristic blue- are drained and ladled into disturbed and covered in a blue-green mold. In a mo- green veined cheese. Large cylinder molds that will www. TastingsGourmetMarket. ment of hunger, he tasted loaves of rye bread, weigh- give them their shape. the speckled cheese and to ing close to 20 pounds, are com his surprise, it was incredi- baked at very high tem- When the cheese is firm, it peratures over wood fires. is removed from the mold bly good. Page 2 The Cheese Course Did you know? Casanova proclaimed without hesitation that Roquefort "had the power to restore love and bring to maturity a budding love". Over the centuries, this cheese has captivated the and salted on the outside to build such a cave today. A well-made Roquefort hearts of the to help draw out more will be balanced in flavor, moisture. Each wheel is wrapped in texture and evenly veined. greatest men: foil to “put the cheese Charlemagne, After a week of daily salt- asleep” or slow down the The cheese should be François I, Louis ing, the wheels are development of mold. This smooth, moist and only XIV all relished it, brushed clean and pierced meticulous work is done several times with a long only by women as it is be- slightly crumbly. It will while famous thin needle to allow car- lieved that only a woman’s always be bold, but should artists and writers bon dioxide to escape from hands are delicate enough never be harsh, bitter, or continuously the fermentation process. to wrap cheese. excessively salty. Each wheel is then placed praised its qualities. on a shelf in the cave to let Today there are twelve Always keep it wrapped in Diderot stated that Mother Nature take over. producers of authentic foil, never in plastic wrap "Roquefort cheese Roquefort. Each producer and store in the vegetable is indisputably the The aging process, affi- is required to print a logo drawer of the refrigerator nage, requires at least 3 of a sheep in red on the foil finest cheese in months and as many as 9. wrapper to indicate its where the humidity is Europe". Brillat- During this time small eyes authenticity. higher. Savarin, a famous or holes develop in the politician and paste and green veins be- Société is the oldest and gin to appear where the largest and probably the gourmand, was cheese was pierced. most recognized in the overheard stating United States. Le Papillon, that a "dinner The natural design of the Le Vieux Berger and without Roquefort caves provides an ideal Gabriel Coulet all make environment for the aging notable Roquefort. is like a beautiful of the cheese. Small crev- woman missing an ices in the walls allow a My favorite is Carles – in- eye". gentle breeze which helps credibly smooth and not as to maintain perfect tem- salty as the others. perature and humidity. You simply couldn’t afford What to Drink with it? What to Eat with it? Roquefort’s sophisticated pi- Choose a crisp, juicy pear as a base quancy requires a rich dessert for a chunk of Roquefort. wine because the sweetness of the wine balances the saltiness of the A drizzle of honey can balance the cheese. saltiness in the cheese. Sauternes is the classic pairing but, Banyuls, or even a late-harvest Toasted or caramelized Walnuts Sauvignon Blanc can work well. add crunch and earthiness.
Pages to are hidden for
"The Cheese Course"Please download to view full document