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Topic: Roquefort cheese

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	Roquefort (cheese) - MSN Encarta
		Roquefort (cheese), semisoft sheep’s milk cheese with a pungent odor, sharp salty flavor, and a crumbly, ivory interior that is mottled with blue-green veins and craters.
		The cheese is then transported to the limestone caves of Combalou, France, near the town of Roquefort, where it is allowed to age for three to nine months.
		Roquefort is produced in wheels measuring about 10 cm (4 in) high by 20 cm (8 in) in diameter and weighing about 3 kg (6.5 lb).
	encarta.msn.com /encyclopedia_761595893/Roquefort_(cheese).html (0 words)

	Roquefort (cheese) - Wikipedia, the free encyclopedia
		Roquefort is a flavorful ewe's-milk blue cheese from the south of France, and one of the most famous of all French cheeses.
		Roquefort is sometimes known as the "King of Cheeses", a distinction that is also used for the Brie de Meaux.
		Roquefort is made from the Lacaune breed's milk produced throughout the département of Aveyron and part of the nearby départements of Lozère, Gard, Hérault and Tarn.
	en.wikipedia.org /wiki/Roquefort_cheese (424 words)

	Roquefort cheese (Site not responding. Last check: )
		Roquefort is a flavorful ewe's-milk bleu[?] cheese from the south of France.
		Though the cheese is produced in a number of areas throughout the region, French law dictates that only those cheeses aged in the natural caves of Roquefort-sur-Soulzon[?] may bear the name Roquefort.
		Roquefort is made from “Lacaune” breed’s milk produced throughout the local départment of Aveyron and part of the nearby départments of Lozère, Gard, Hérault and Tarn.
	www.explainthat.info /ro/roquefort-cheese.html (728 words)

	Vickery TV Roquefort (France)
		Roquefort was one of the first cheeses in France to be given the Appellation d’origine controlee in 1925.
		The Roquefort cheese is made from ewes' (sheep's) milk, and is one of the world's oldest known cheeses, mentioned as early as 79AD by Pliny the Elder and cheese making colanders have been found in prehistoric excavations.
		In 1411 Charles VI of France gave sole rights to the ageing of Roquefort cheese to the village of Roquefort-sur-Soulzon, and all Roquefort still must be aged in the caves there today.
	www.vickery.tv /acatalog/Roquefort.html (0 words)

	Cheese - Wikipedia, the free encyclopedia
		Washed-rind cheeses are periodically bathed in a saltwater brine as they age, making their surfaces amenable to a class of bacteria (the reddish-orange "smear bacteria") which impart pungent odors and distinctive flavors.
		Cheese is often avoided by those who are lactose intolerant, but ripened cheeses like Cheddar contain only about 5% of the lactose found in whole milk, and aged cheeses contain almost none.
		Cheeses that are heated to the higher temperatures are usually made with thermophilic starter bacteria which survive this step—either lactobacilli or streptococci.
	en.wikipedia.org /wiki/Cheese (4331 words)

	Roquefort
		Roquefort, by contrast, was smooth and soft and tasty, and the Roman aristocrats were willing to pay high prices to have it on their tables.
		Thus little air is directly in contact with the cheese when it goes off to cold-storage rooms at about 35 degrees F to rest in the dark while the spores in the veins languidly work their intricate way into the cheese, giving it the mottled look so prized by its admirers.
		Roquefort people are proud of their cheese and proud of their way of life, even of their damp cold underground workplace.
	www.robertwernick.com /articles/Roquefort.shtml (3128 words)

	Danish Blue cheese - Wikipedia, the free encyclopedia
		This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind.
		Danish Blue was invented early in the 20th century by a Danish cheesemaker named Marius Boel with the intention of emulating a Roquefort style cheese.
		Danish Blue is often served crumbled on salads or as a dessert cheese with fruit.
	en.wikipedia.org /wiki/Danish_Blue_cheese (212 words)

	Tom Saaristo Bleu Cheese
		Roquefort and some Gorgonzolas are ripened in caves, the stable, moist atmosphere of which imparts a distinctive character to the cheeses.
		Roquefort is a classic blue cheese made from ewe's milk, often considered one of the greatest cheeses of France.
		Roquefort is one of the oldest known cheeses.
	www.tomsaaristo.com /bleu.html (788 words)

	2001 Personnel Trainer: Roquefort Cheese
		Roquefort as we know it has been enjoyed since at least Roman times when Pliny the Elder described it as the favorite cheese of Rome in 76 A.D. In the Middle Ages, Roquefort cheese was actually used as a form of currency.
		Roquefort should always be cut from the center towards the edge of the wheel in order to taste the full range of flavors inherent in the cheese.
		Roquefort is truly one of the most versatile cheeses for before, during, and after the meal, and one of the great treasures of the cheese case.
	www.gourmetretailer.com /gourmetretailer/search/search_display.jsp?vnu_content_id=1086658 (0 words)

	Roquefort cheese: Facts and details from Encyclopedia Topic (Site not responding. Last check: )
		Blue cheese is a generic type of cheese in which veins of penicillium mold run through the crumbly texture....
		Cheese is a solid food made from the curdled milk of various animals-most commonly cows but sometimes goats, sheep, reindeer, and water...
		Roquefort is made from 'Lacaune' breed's milk produced throughout the local département[For more facts and a topic of this subject, click this link] of Aveyron[For more info, click on this link] and part of the nearby départements of Lozère Lozère quick summary:
	www.absoluteastronomy.com /encyclopedia/r/ro/roquefort_cheese.htm (1188 words)

	Gourmet Cheese of the Month Club - Cheese Club
		Roquefort’s name-controlled AOC status is probably the oldest in all of France.
		Today Roquefort is made with pure sheep’s milk, which is inoculated with a special type of blue mold, penicillium roqueforti, obtained from bread left to mold in the caves of the Combalou Mountains where the original Roquefort cheese was accidentally created.
		Roquefort has a tingly pungent taste, a distinct bouquet, and a flavor that combines the sweet burnt-caramel taste of sheep’s milk with the sharp, metallic tang of the blue mould.
	www.cheesemonthclub.com /pastnewsletters/vol5no12.htm (0 words)

	Roquefort cheese special care \| NSW Food Authority: safer food, clearer choices
		Roquefort cheese, which is made from raw sheeps' milk and is unpasteurised, was recently approved for sale in Australia by federal authorities after a ten year ban.
		Cheese produced in Australia must be heat treated to destroy dangerous food pathogens, such as E Coli and Listeria.
		Roquefort cheese is produced according to stringent health and safety standards by French cheese makers and is not thought to represent a health risk to most consumers.
	www.foodauthority.nsw.gov.au /consumer/c-roquefort-cheese.asp (0 words)

	Cheese Blue
		The cheeses are salted and pricked to allow carbon dioxide to escape and the moist air to enter, encouraging the "blessing of blue." The cheeses are placed on 20-foot long moist oak planks that impart their own temperature and humidity to the cheeses during storage.
		The cheese is wrapped in foil to preserve moisture and the affinage continues for a total of 3-6 months, typically in 10kg wheels that develop a reddish crust.
		This cheese was first made in 1850 when a peasant farmer in the area of Laqueuille seeded his milk curds with rye-bread moulds and stabbed the cheese with a needle - it is believed that he was trying to copy the famous Roquefort cheese.
	caviarmore.com /InfoPage.aspx?PageID=84 (0 words)

	Roquefort cheese - History and fabrication process
		He decided to follow her leaving behind him a piece of cheese and of bread in a cave where he was sleeping at night.
		A Roquefort cheese can be kept up to 4 weeks when kept in the right conditions.
		Roquefort Papillon is one of the leading brand of Roquefort.
	www.911cheferic.com /main/newsletter/Article_template.asp?id=52&seq=1 (0 words)

	Roquefort - Food with reviews and price comparison at dooyoo.co.uk
		Ripe Roquefort is creamy, thick and white on the inside and have a thin burnt-orange skin.
		Roquefort was the favorite cheese of Emperor Charlemagne as well as the French King Charles VI.
		The cheese I bought from Sainsburys was marked as made with unpasteurised milk, for Roquefort it has to be the produce of ewe/sheep from the region.
	www.dooyoo.co.uk /food/roquefort (0 words)

	N101 \| Roquefort (Site not responding. Last check: )
		All true Roquefort cheese originates in the area of Roquefort-sur-Soulzon, a town that sits above the limestone caves in which the cheese is made.
		Roquefort cheese is essentially just one variety, which is name- and trademark-protected under the guidelines of the Roquefort Association, Inc. If you want to be sure that you have obtained genuine Roquefort cheese, look for the red sheep seal on the packaging, which only authorized producers are entitled to display.
		Cheese connoisseurs recommend that genuine Roquefort should be selected for an impressive feature of a meal or cheese board.
	www.n101.com /Static/HNs/Food_Guide/Roquefort.htm (741 words)

	The Urinals of Roquefort Cheese Caves
		Roquefort Cheese is "made only in the small town of that name in the Massif Central of France".
		These pictures were taken at the Roquefort Cheese Caves facility, where the cheese is produced.
		A visit not to be missed : down in the underground labyrinth of the maturing caves of Roquefort, formed by Nature after the landslide of the Combalou mountain.
	www.urinal.net /roquefort_caves (0 words)

	Président \| Speciality blue cheese
		Roquefort is often referred to as the “King of French cheeses”.
		It was the first cheese to be accredited with AOC status in 1925.
		The temperature is between 7ºC and 13ºC. The taste of this Roquefort is refined and deliciously strong.
	www.lactalis.co.uk /something_special/blue_veined_cheese.asp (0 words)

	July 24: Let's talk about Roquefort cheese 11
		It is fitting that one of her most famous cheeses, Roquefort, has a romantic legend as its source.
		The mold on the bread reacted with the milk and a sharp, blue-veined cheese was born.
		Blue cheese or "Danish Blue" is an ersatz Roquefort made from cow's milk, but for real Roquefort flavor one must have ewe's milk that has been ripened in Jehanne Muret's caves.
	www.dailytidings.com /2001/news0726/columnists/columnists-10.php (578 words)

	Country Food Market, Retail Food Store, Delicious Orchards, Cheeses, Food Market; selling cheeses, fresh vegetables, ... (Site not responding. Last check: )
		The interior of the cheese is a soft yellowish-white.
		This cheese is made by separating the cream from cow's milk with citric acid and removing the cream and letting it drain on a finely woven cloth.
		It is a sheep's milk cheese with a nutty, burnt caramel character.
	www.deliciousorchardsnj.com /docheese.html (787 words)

	Australia lifts Roquefort cheese safety ban
		Australian dairy sector analysts estimate that prospective demand for Roquefort would be in the region of just 20-30 tonness per year, while French consumers munch an estimated 1.45m tons of blue cheese per year.
		Under Australia's food labelling laws, a statement will be required on Roquefort cheese to indicate that it has been manufactured from milk that is unpasteurised and sourced from sheep.
		Roquefort is France's number two cheese, with around 18,500 tonnes produced every year.
	www.ap-foodtechnology.com /news/ng.asp?id=62799-fsanz-roquefort-speciality-cheese (0 words)

	Fromages.com - The Best of French Cheeses - roquefort
		It is produced entirely from the milk of the ewes that feed on the vast plateaux (Causses- a limestone plateau ringed with cliffs) found in the Aveyron.
		The ripening of the cheeses is in the natural damp, aired caves found under the village of Roquefort-sur-Soulzon.
		The exterior aspect of a Roquefort cheese should be white and faintly shiny.
	www.fromages.com /cheese_library_detail.php?id_fromage=36 (0 words)

	Straight Dope Staff Report: What makes blue cheese blue?
		The earliest legend has it that a shepherdess left her lunch of cheese curd and rye bread in a cave, and when she returned to find it weeks later, she discovered Roquefort cheese.
		Roquefort, for example, has been protected by a French crown patent since 1411, when it was declared that "only the cheese of Roquefort-sur-Soulzon could be called Roquefort cheese" (1).
		French cheese makers generally don't risk uncertain quality control by allowing their cheese to acquire its mold from the Roquefort cave air and soil, and instead use a starter like most cheeses.
	www.straightdope.com /mailbag/mbluecheese.html (0 words)

	Best Selling French Cheese at eGourmetChef
		Every cheese is introduced with a full description, photos, and other information such as place of production, milk type (cow, sheep, or goat), shape, weight, fat content, season.
		One is of the "stinky" variety, one is a triple-crème, one is a chèvre, and one is a mountain cheese from the Alps.
		Cheeses includes a map showing the farm areas of France and each cheese entry pinpoints the geographic location of the product.
	www.egourmetchef.com /cheese/frenchcheese.htm (0 words)

	French cheese: history, variety, taste, tips
		The origin of cheese is lost in the mist of time.
		According to the legislation, cheese means " fermented or not fermented, matured or not matured food, made from dairy produce (milk, can be more or less skimmed, or cream or dasher).
		From a legal pont of view, farm cheese "is a hand made in farms, with the milk of a single drove, each day".
	www.franceway.com /cheese/intro.htm (0 words)

	Roquefort cheese Definition in the Food Dictionary at Epicurious.com
		If not the "king of cheeses" as many proclaim, Roquefort is at least one of the oldest and best known in the world.
		Roquefort has a creamy-rich texture and pungent, piquant, somewhat salty flavor.
		The name "Roquefort" is protected by law from imitators of this remarkable cheese.
	www.epicurious.com /cooking/how_to/food_dictionary/entry?id=4307 (325 words)

	David Lebovitz: Roquefort
		All Roquefort is produced in the southwestern region of France and is designated as AOC, the first product ever to do so in 1925, and is a designation meant to denote quality and provenance from a certain region made in a certain manner.
		Roquefort is a raw-milk cheese, aged between 3 to 9 months in caves.
		Stir until most of the cheese is melted (some small bits are fine, and rather nice in the finished ice cream.) Stir in the cream and the honey, and add a few turns of fl pepper.
	www.davidlebovitz.com /archives/2006/02/roquefort.html (0 words)

	Food Facts & Trivia: Roquefort Cheese
		Roquefort cheese is made from ewes' (sheep's) milk, and is one of the world's oldest known cheeses.
		The blue veining is the mold Penicillium roqueforti, and originally came from the walls of the limestone caves in the south of France where the cheese was ripened.
		Today the mold is injected into the cheese to ensure even distribution, but it is still aged in the same caves.
	www.foodreference.com /html/froquefortcheese.html (0 words)

	The What's For Lunch, Honey Mall - Roquefort
		Roquefort cheese is one of the worlds oldest and most respected cheeses.
		Charlemagne loved it and in 1411, Charles VI of France granted that the cheese be allowed to age in the caves of Roquefort-Sur-Soulzon, where they still affinage today.
		This cheese has a very potent, salty taste that tends to be a little spicy at times.
	astore.amazon.com /gp/detail.html?tag=whsfoluho-20&linkCode=sb1&camp=212353&creative=380565&asin=B000LR42U6 (0 words)

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