Roquefort The King of French Cheese
- Producer - Fromageries Papillon
- Origin - France
- Milk Type - Raw Sheep
- Ageing- 5 months
In a country of brilliant cheese, being declared “Le Roi des
fromages” (The King of Cheeses), is no short task. Over the
centuries, Roquefort has captivated all who have tasted it, from
Julius Caesar to Denis Diderot. King Charles VI declared the
caves of Roquefort to be protected while his son, Charges VII
went further by stating the area to be “a land where no vine, no
grain of wheat dare grow”. It wasn’t until 1925 when Roquefort
was granted AOC status thus making it the first cheese to be of
controlled origin. Now this raw sheep milk cheese lights up
cheese lovers across the world.
The sweet and salty flavours surround the rich textures as you
fall in love with wonder. This “Emblem” of French gastronomy is
only rivalled by champagne. Not often do we get the chance in
Australia to taste raw milk cheese. As Will Studd once said,
“tasting a raw milk cheese is like discovering colour television
for the first time after years of black and white”.
Penicillium Roqueforti fact of the day
This wonderful fungus has been mentioned in writings as far
back as AD 79 and is used in the making of cheeses such as
Stilton, Danish Blue, Gorgonzola and of course, Roquefort.
Traditionally, this mould is created by putting wood-fired rye
bread in the maturing caves with the cheese. Many stories are
told of how this was discovered, but the most romantic was a
shepherd who was distracted by a shepherdess and left his
bread and sheep’s cheese in a cave together. Lucky for him,
things turned out perfectly!
• Sourdough bread
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