110,618
edits
Roquefort cheese: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 13: | Line 13: | ||
Roquefort is an [[AOP]] [[ewes' milk]] [[blue cheese]] from the south of France, and together with Bleu d'Auvergne, [[Stilton]] and [[Gorgonzola]] is one of the world's best known blue cheeses. Though similar cheeses are produced elsewhere, European law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin. Roquefort is sometimes known as the "King of Cheeses", a distinction that is also used for the Italian [[Parmigiano Reggiano]], the French [[Brie de Meaux]] & [[Époisses de Bourgogne]], and the English [[Stilton]]. | Roquefort is an [[AOP]] [[ewes' milk]] [[blue cheese]] from the south of France, and together with Bleu d'Auvergne, [[Stilton]] and [[Gorgonzola]] is one of the world's best known blue cheeses. Though similar cheeses are produced elsewhere, European law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin. Roquefort is sometimes known as the "King of Cheeses", a distinction that is also used for the Italian [[Parmigiano Reggiano]], the French [[Brie de Meaux]] & [[Époisses de Bourgogne]], and the English [[Stilton]]. | ||
The cheese is white, crumbly and slightly moist, with distinctive veins of blue mold. It has characteristic | The cheese is white, crumbly and slightly moist, with distinctive veins of blue mold. It has characteristic �odour� and flavour with a notable taste of butyric acid; the blue veins provide a sharp tang. The overall flavour sensation begins slightly mild, then waxing sweet, then smoky, and fading to a salty finish. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3 kilograms, and is about 10 cm thick. As each kilogram of finished cheese requires about 4.5 litres of milk, Roquefort is high in fat, protein and minerals, notably calcium. | ||
==See also== | ==See also== | ||
{{CheeseContact}} | {{CheeseContact}} | ||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||