Roquefort, A History

Roquefort, A History

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by Robert Wernick
     
 

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.… See more details below

Overview

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.

Product Details

ISBN-13:
2940014473767
Publisher:
New Word City
Publication date:
02/24/2014
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
24
File size:
2 MB

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