What's all this fuss about a blue cheese from a cave in France? Gilles Mereau, speciality food manager at La Fromagerie, explains.
KEY POINTS:
Why is Roquefort such big news?
Since Australia was allowed to import Roquefort two years ago, New Zealand cheese fanatics have campaigned to import it directly from France, too. And now we've been given the go-ahead.
Is it really made in caves?
Yes. The historic caves in Roquefort, France, produce natural mould spores, which are harvested and injected into ewe's milk cheese. The cheese is then stored in the caves for at least three months to take on mould spores from the air, which deliver its blue veins and flavour.
I've heard it will set me back $100 per kg...
It's never been a cheap cheese to produce. Ewe's milk is always more expensive than cow's, as the yield per animal is lower. Plus, Roquefort can't be replicated in any other part of the world; if it isn't from these specific caves, it cannot be called Roquefort. The good news is, it doesn't have a rind so there's no waste.
What does it taste like?
A spectacular mix of tangy saltiness from the cheese and sweetness from the mould. When it's young, the texture is soft and melting; as it ages, it becomes crumblier and its flavours more concentrated and pungent.
Blue cheese is always good with red wine, right?
Roquefort needs a wine which will stand up to its full flavour. Sweet dessert wines, such as a sauternes, are a great match.
Can I cook with it?
Yes, but remember, a little goes a long way. It's great blended into a vinaigrette and tossed through a salad with walnuts, melted into hot pasta or in a rich, creamy sauce over steak.
- Detours, HoS
