I have a chance to cut this cheese, which is making a lot of my co workers complaining. Overall it reminds me of Durian, where the smell doesn’t justify its taste. Just a bit too salty.
by zizirex
I have a chance to cut this cheese, which is making a lot of my co workers complaining. Overall it reminds me of Durian, where the smell doesn’t justify its taste. Just a bit too salty.
by zizirex
19 Comments
At one time of my life I had the pleasure of cutting that many times for the enjoyment of customers. And pretty much every time I did I would have to buy a piece.
Why you been sniffin’ ass hmm? 🤔
So the same as ass then👍🏻
It may be only six inches but it smells like a foot
the only Roquefort still made with actual moldy rye bread.
I would even say that it smells like ass after a hike in humid weather.
But it’s good.
The butterfly 🦋 is one of the strongest, there are softer and less rustic ones.
A bit like asses, by the way.
Sometimes the best ass you can get is cheese.
Mixed with cream in pasta is sooo good.
Roquefort. Ruined all blue cheese for me.
Oooohh. This is one of my 3 favorite blue cheeses.
Papillion noire is my favorite cheese–without exception.
A good bleu or Roquefort, Stilton raw cheeses paradise……However, Gorgonzola is vile disgusting cheese, and I do not know why.. basically they are a similar cheese but man…..
I haven’t smelt the first one …
If you are interested, Roquefort is one of France’s oldest cheese, dating back a thousand years ago (or more). It is said that it was Charlemagne’s favorite cheese.
It’s an AOP which means it can only be produced in the Roquefort sur Soulzon village or around, in natural caves with raw milk from Lacaune race sheeps which milk can only be obtain from max 100 km (62 miles).
I was there this July and my grandma’s neighbour produces milk for Roquefort.
The constant humidity and coldness of the caves is due to “fleurines” holes in the rock unique to the region that brings air to the caves.
Even though population in the region is old (700 before JC) it is quite unlikely it was Roquefort all along but there were cheese ! Pliny the Elder talks about it. We don’t really know how old Roquefort is.
Anyway, I love this cheese. There’s a couple of cheese makers that makes it, Papillon, Société (the biggest one that sells more that 70% of Roquefort in France), Gabriel Coulet… And many more…
Ass tastes delicious otr
Is this the E. coli cheese?
Probably one of the best Roquefort. It is amazing imo.
The gold standard for blue cheese imo. That and stilton