Salvador Dali once called him the stupidest man in the world; Cary Grant described him as the smartest. New York Times bestselling author Robert Wernick is certainly talented. He has penned more than a dozen books and has contributed to a host of magazines, ranging from Vanity Fair to Life. His topics are as varied as the birth of town planning in the Mesolithic Age to a soul-baring Ferris-wheel ride with Marilyn Monroe to a climb up Mount Sinai. He has made his in Manhattan, Algiers, a ranch in the Nevada desert, San Francisco, the Basque coast, the Golden Isles of Georgia, and, most recently, the 14th Arrondissement of Paris.
Roquefort, A Historyby Robert Wernick
But Roquefort is not to be confused with ordinary blue cheese. For one thing, it is made with ewe’s milk, not cow’s, and hence has a juicier texture.
- LendMe LendMe™ Learn More
Roquefort is a unique product. Anyone can make a cheese with holes in it and call it Swiss. Anyone can mix mold with curdling milk and produce a cheese that he or she can call “blue.”
But Roquefort is not to be confused with ordinary blue cheese. For one thing, it is made with ewe’s milk, not cow’s, and hence has a juicier texture. For another it is made under ideal conditions in a refrigerating and humidifying plant that would cost a fortune to duplicate, but is provided in France courtesy of Mother Nature.
Here’s Roquefort tasty story, briefly told.
- New Word City
- Publication date:
- Sold by:
- Barnes & Noble
- NOOK Book
- File size:
- 2 MB
Meet the Author
and post it to your social network
Most Helpful Customer Reviews
See all customer reviews >