The King of Cheese

 One of the villages we visited in the Aveyron area was Roquefort, home of the famous cheese. Like champagne, only the cheese actually created in the caves of Roquefort can be called by that name. The others are simply blue cheese.

 We did a little tour of the Societe company as this is the one we eat the most of. We were taken to a little mock-up of the valley in which Roquefort is set and it showed an earthquake happening with much settling of land creating the rocky cliffs in which the caves formed for the famous cheese to be made.

roq-1.JPG

Here is a photo of the cliffs above the village

 According to legend the cheese came to be when a shepherd boy was just about to have his lunch of regular cheese on a piece of bread. Suddenly he saw a beautiful maiden and stuffed his lunch into a cave and went off after her. He didn’t find her and forgot his lunch until some time later when he found his cheese transformed into something with blue lines and pockets and quite tasty. The cheese, in fact, becomes roquefort when the mold on the old bread transforms it.

 Roquefort is called the cheese of Kings and the king of cheeses. Royalty once ate it and it has become world famous. Casanovo, that famous lover, said that a piece of roquefort cheese and a glass of burgundy wine were best for seducing a woman.

 When I was in the States I never like Roquefort or any other blue cheese, or salad dressings containing it. I don’t remember exactly when I discovered how good it tastes, but it was here in France and I love to have a piece now with a glass of wine.

 We came back from our trip with alot of Roquefort cheese as it is so affordable when bought on site. We bought some at another cheese maker in the village along with a huge slab at Societe. It is wonderfully fresh and creamy. I can probably manage to eat all of it plain-Maurice can even have a little. I did a search for recipes using Roquefort and think I will do a quiche using it, a sauce on some steak and try mixing it with stuffed potatoes. I tried with with some apples and pears the other night and it was good but, really, I can just munch it on its own.

roq-3.JPG

We didn’t visit the place making this Roquefort even though it was free but I love the photo-papillon means butterfly.

roq.jpg

I liked this sign on a side of building too. We did buy some of their cheese.

 

 

 

 

6 thoughts to “The King of Cheese”

  1. I don’t know about the seducing part. . . . I’m just now beginning to enjoy blue cheeses. Like you, I think I think it is an aquired taste!

  2. My oh-so-french friend told me that Papillon is the best. Bought some once on rue Cler (Paris) and I believe I paid $25 a kilo.
    To make a quiche with Roquefort is wonderfully decadent, Linda 😉

  3. I did make a quiche with some of our roquefort and it was really yummy. A friend told me to use another cheese with it so it wouldn’t be too strong, which I did, and it added a really nice flavor to the dish. For a half of rather large round of cheese-about 9 inches across-we paid 14 Euros-about $16. Not bad. I’m going to try using the cheese with stuffed potatoes next, maybe try it mixed with other cheeses in scalloped potatoes. A friend told me that roquefort goes especially well with potatoes.

  4. Mmmmm, I love blue cheese. Well, now I do, before living in France you couldn’t get me to try the stuff. I like melting a big chunk of blue cheese in some cream and butter, to make a sauce for pasta. Hello cholesterol 🙂

  5. Nimes is one of my favorite places, I especailly enjoy the twice a year major brocante they have and the bakery on the main “place.”

Comments are closed.