Cheesy Quotations to Inspire Creative Thinking

Defined by its AOC status, the quality of Roquefort is never an issue. It dates back to 79 AD and by 1411, Charles VI granted the people of Roquefort the monopoly over ripening the cheese in their caves. It ws granted AOC in 1925, the first in France, and because of the demand allows the for use of milk from all over the Aquitaine, Languedoc, the Pyrenees, Provence and Corsica. However it may only be ripened in the natural caves of Mont Comblaou in the commune of Roquefort-sur-Soulzon. Affinage must be at least 3 months in the caves that are noted for the natural fissures known as fleurines that provide perfect ventilation, a temperature of about 50 degrees Celcius, and 95% humidity. The mold, Penicillium Roqueforti, must be made in France from traditional sources. Traditionally, wheat and rye breads were left to mold in the caves. When the bread is thorougly covered, the mold is dried and will be added to the curd. It also exists naturally in the caves and when the wind blows through the fleurines the spores fill the air. After cheese production the young cheese is transferred to the caves, pierced with needles and salted. The spore-laden air interacts witht he cheese encouraging the bloom of the Penicillium roqueforti mixed into the curds earlier. Soon they'll be placed on old oak planks for a minimum of 3 months. They are then wrapped in foil to eliminate air contact. Roquefort Papillon has a simultaneously creamy and crumbly texture and is mottled with fragrant, spicy blue mold. The flavor is sharp and salty with impeccable balance.

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