Cheese tasting has become a fun hobby while we travel.  Ever since the fun of the Camembert experiment, which we still laugh about.  Our most recent cheese tasting plate included Roquefort cheese.  You can see in the photos below that it is a white cheese marbled with green mold.  Roquefort cheese is made from sheep’s milk and aged in caves in the south of France.  It is quite specialized and can only be called Roquefort if the sheep graze in the area near Roquefort-sur-Soulzon, France.  As you can imagine, this is a bold pungent cheese.  The first bite starts out smooth and creamy, but then you get hit with a pretty stong moldy flavor.  It takes a little getting used to.  Roquefort cheese can be crumbled over salads, paired with fruits, or with grilled vegetables. Since it is a bold cheese, it is also good paired with other strong flavors.

Luie took a small square and tasted it then got a funny look on his face.  He said “It’s not good.”  Summer was nervous and took a tiny taste about the size of a fingernail clipping.  She put it on her baguette and took a bit.  She then scrunched up her face and opened her mouth and ran to the bathroom to spit it out.  The rest of us just laughed.  At least she was willing to try it.

Dave and I accommodated to the flavors.  We put some on pieces of baguette and crumbled some on our lentils and found it rather good.

French Roquefort Cheese

Roquefort cheese

Here’s another interesting tid bit.  It turns out that Roquefort cheese could actually have anti-inflammatory properties which are good for your health.  What?  Check out this article in the Telegraph about Roquefort cheese and its potential benefits for cardiovascular disease.

 

10 Replies to “Roquefort Cheese”

    1. Yes, it has been one of our goals to try new things. And I love how it gives such a sensory memory to each place we visit.

  1. I think I’ve actually had that once. Gina dated a guy from Europe and he had a bunch of disgusting cheese that he shared. LOL. I think my reaction was like Summer’s. 🙂 But I am a fan now of blue cheese where I wasn’t before so maybe I would like it.

  2. Yum! I love roquefort and many other kinds of powerful cheese, but it definitely takes some time to get used to. That’s great you’re trying it out.

    1. Oh good a fellow cheese lover! We have been trying it on more and more things. And it seems like we are enjoying it more each time we try it.

  3. Like so many of the cheeses you’re lucky enough to be able to sample it’s often what foods you eat them with, or cook with. I would never eat Gruyere by itself but in a quiche with other cheeses it’s really good. Congrats to Summer and Luie for at least giving it a shot. Too bad you couldn’t have filmed each of their reactions—good pictures when they have kids of their own:-) 🙂

    1. Hi Bill! I totally agree and I love that you mentioned Gruyere, which has become one of our favorites! I didn’t think about taking pictures until after I saw the kids reactions. I really wish I would have taken a video, that would have been funny.

  4. Grama used to always ask for roquefort dressing on her salads, so i think she would like it. don’t know if it is the same as roquefort here, but she loved roquefort and blue cheese, is there a difference? I don’t like blue cheese, that is for sure, susan made me try it once, and it ruined my salad!! lol. oh well. But i would like to try different cheeses, i think that sounds like fun.

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