Roquefort

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Roquefort is a blue cheese from France made with raw sheep milk. This cheese comes from Rouergue which was once a province in the country of France.


To meet the demand, sheep's milk used to make this cheese can be imported from Corsica or Pyrenees. Roquefort cheese is cylindrical in diameter 19 to 20 centimeters and height 10 to 99 centimeters.


The weight of this cheese ranges from 2.5 to 3 kilograms. This cheese has no skin and is grayish-green in color due to the fungus used in the manufacturing process. The traditional way of using mushrooms is to put the rye bread next to the Roquefort cheese.


The bread is silenced for 70 days so it becomes dry and moldy. Then the bread is ground into a fine powder and sprinkled on the curd. Roquefort cheese is matured for three months and the process should be done in the Roquefort-sur-Soulzon cave in the Midi-Pyrenees area.

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