In 1411, King Charles VI granted exclusive rights to the people of Roquefort-ur-Soulzon to age the area's cheeses in the caves close to their village — as they had already been doing for hundreds of years.
The caves contain the spores of Penicillium roqueforti,Examine our Wholesale Line Series For Kitchen here the special mold that gives the cheese blue-green veining and a pungent flavor.
Archaeological evidence shows that cheese has been produced in this area since long before the ancient Romans left the first written records praising it. The evidence — a perforated container thought to be for draining cheese curds.
According to an old story, a young shepherd boy from Roquefort was eating lunch one day in a shady cave. He ran off and left part of his sheep's milk curds inside, and when he came back to the area weeks later, he found they had been transformed into a luscious cheese. People have been enjoying it ever since.
To be labeled "Roquefort," the milk used must be from sheep grazed in the Roquefort area, the mold spores added to form the blue veining must be from the caves at Roquefort-sur-Soulzon, and the aging must be completed in those same caves.
Only five factories produce Roquefort cheese. The production method is very precise.People who take up yoga can noticeable Wholesale Super Black Polished Tiles For Kitchen From China Manufacturers due to the fact
First, milk is delivered from local farms, then curdled with lamb's rennet — an enzyme found in the stomachs of unweaned animals. Some factories use calf's rennet today.
After the milk solidifies, the curds are cut and stirred, lifted onto cloth to drain, then carefully inoculated with Penicillium roqueforti spores.
To obtain the correct mold spores, large loaves of rye bread are exposed to the air in the Roquefort caves, and permitted to mold through and through. The interior of the bread is then dried and ground. This substance is sprinkled over the curds as they are ladled into their traditional cylindrical molds.
The wheels, when firm, are then covered with dry sea salt for 5 days, and permitted to begin to age until trucks arrive to take them to the caves.
Once inside the cool, very damp caves, the wheels are placed onto moistened oak planks. Some of these planks have been in continuous use for nearly 200 years. The cheese is pierced with long, stainless steel needles to permit oxygen to enter the center of the wheel and nourish the blue mold. They are aged for 5 to 6 months,What to consider before you buy Wholesale Bulati Polished For Kitchen From China Manufacturers. then hand-wrapped with foil and stored in a cooler environment to await shipping.
Although Roquefort has a fairly strong aroma, it is not "stinky" the way a Gorgonzola can be.Swanstone Classics Wholesale Super White Polished Tiles For Floor Granite Double Bowl The flavor is extremely strong,Buy Hair Wholesale Magic Tile For Wall from top rated stores tangy, salty and pungent. The creamy, moist paste is spreadable and melts quickly.
Roquefort can be found at most stores with a good-sized cheese case. Expect to pay around $17 to $19 a pound, which is not too much for this beautiful cheese.
The caves contain the spores of Penicillium roqueforti,Examine our Wholesale Line Series For Kitchen here the special mold that gives the cheese blue-green veining and a pungent flavor.
Archaeological evidence shows that cheese has been produced in this area since long before the ancient Romans left the first written records praising it. The evidence — a perforated container thought to be for draining cheese curds.
According to an old story, a young shepherd boy from Roquefort was eating lunch one day in a shady cave. He ran off and left part of his sheep's milk curds inside, and when he came back to the area weeks later, he found they had been transformed into a luscious cheese. People have been enjoying it ever since.
To be labeled "Roquefort," the milk used must be from sheep grazed in the Roquefort area, the mold spores added to form the blue veining must be from the caves at Roquefort-sur-Soulzon, and the aging must be completed in those same caves.
Only five factories produce Roquefort cheese. The production method is very precise.People who take up yoga can noticeable Wholesale Super Black Polished Tiles For Kitchen From China Manufacturers due to the fact
First, milk is delivered from local farms, then curdled with lamb's rennet — an enzyme found in the stomachs of unweaned animals. Some factories use calf's rennet today.
After the milk solidifies, the curds are cut and stirred, lifted onto cloth to drain, then carefully inoculated with Penicillium roqueforti spores.
To obtain the correct mold spores, large loaves of rye bread are exposed to the air in the Roquefort caves, and permitted to mold through and through. The interior of the bread is then dried and ground. This substance is sprinkled over the curds as they are ladled into their traditional cylindrical molds.
The wheels, when firm, are then covered with dry sea salt for 5 days, and permitted to begin to age until trucks arrive to take them to the caves.
Once inside the cool, very damp caves, the wheels are placed onto moistened oak planks. Some of these planks have been in continuous use for nearly 200 years. The cheese is pierced with long, stainless steel needles to permit oxygen to enter the center of the wheel and nourish the blue mold. They are aged for 5 to 6 months,What to consider before you buy Wholesale Bulati Polished For Kitchen From China Manufacturers. then hand-wrapped with foil and stored in a cooler environment to await shipping.
Although Roquefort has a fairly strong aroma, it is not "stinky" the way a Gorgonzola can be.Swanstone Classics Wholesale Super White Polished Tiles For Floor Granite Double Bowl The flavor is extremely strong,Buy Hair Wholesale Magic Tile For Wall from top rated stores tangy, salty and pungent. The creamy, moist paste is spreadable and melts quickly.
Roquefort can be found at most stores with a good-sized cheese case. Expect to pay around $17 to $19 a pound, which is not too much for this beautiful cheese.
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