roquefort in aus

Discovered this little beauty in our local deli, still a pristine half wheel in full clothing and bearing a somewhat eye watering price tag. However, how to resist a morceau as eight days ago there we were IN Roquefort-sur-Soulzon!

There in the limestone caves we learned some of the secrets of growing Penicillium roqueforti in loaves of rye bread and the maturing process of the wheels of ewes milk cheese. Under the watchful eye of St Uguzon, the patron saint of cheese makers, the half wheel found today would have matured in that same labyrinth of caves...how cool is that!

While clocking up some serious air miles to get here it was very special to watch the deli owner unwrap the roquefort with great care and cut a piece and tell with great delight how wonderful it was to have this cheese in her counter as imported unpasteurised cheeses were a no-no until quite recently.
This evening, we ate it with bread and home grown tomatoes. All this on an evening when the temperature has plummetted to the low 20s and we are hauling jumpers out of the winter stock of clothing.