The Roquefort is cheese is made from sheep milk and it is type of blue cheese. Roquefort cheese matured in caves in the province of Rouergue. In order to get a real Roquefort cheese, cottage cheese, after draining whey is inoculated with spores of the fungus Penicillium roqueforti. The main feature is its Roquefort cheese ripening, which should take place in a limestone cave on the oak shelves with good ventilation. which gives cheese a distinctive flavor and aroma.
Since the soft flesh of Roquefort are blue head mold that can be easily destroyed with a knife, then a special device is used to cut Roquefort and other blue cheeses - "rokforezku". This device is a special machine, which blade role stretched wire. Such a device makes it possible not to break the delicate structure of the mold inside the cheese, which is easy to crush an ordinary, even a well-sharpened knife. Roquefort fed to the table, as a rule, as a snack or dessert. At the same time it is necessary to get the cheese from the refrigerator in advance, so time to warm up and fully reveal their taste and rich aroma. In France, the blue cheese is often put on a warm (only baked) with a crisp baguette, or combine it with fruits and nuts. Roquefort cheese is very good in its natural form. Moreover, Roquefort is often used in cooking - with the same soup or casserole acquire a taste. flickr/fuzyboy
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