Subj : Today in History - 1070
To   : All
From : Dave Drum
Date : Sun Jun 04 2023 04:16:00

4 June 1070 - ROQUEFORT CHEESE CREATED IN A CAVE NEAR ROQUEFORT, FRANCE:
Roquefort is a sheep milk blue cheese from Southern France. Though
similar cheeses are produced elsewhere, EU law dictates that only those
cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may
bear the name Roquefort, as it is a recognised geographical indication,
or has a protected designation of origin.

The cheese is white, tangy, creamy and slightly moist, with veins of
blue mold. It has a characteristic fragrance and flavor with a taste of
butyric acid; the blue veins provide a sharp tang. It has no rind; the
exterior is edible and slightly salty. A typical wheel of Roquefort
weighs between 2.5 and 3 kg (6 and 7 lb), and is about 10 cm (4 in)
thick. Each kilogram of finished cheese requires about 4.5 liters of
milk to produce. In France, Roquefort is often called the "King of
Cheeses" or the "Cheese of Kings", although those names are also used
for other cheeses.

According to legend, Roquefort cheese was discovered when a youth,
eating his lunch of bread and ewes' milk cheese, saw a beautiful girl in
the distance. Abandoning his meal in a nearby cave, he ran to meet her.
When he returned a few months later, the mold (Penicillium roqueforti)
had transformed his plain cheese into Roquefort.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cauliflower & Roquefort Soup
 Categories: Soups, Cheese, Vegetables, Booze, Poultry
      Yield: 5 Servings
 
     60 g  Butter
      1 md Onion; chopped
      1 md Cauliflower
      1 lg Boiling potato
      1 l  Chicken broth
      2 tb Snipped chives
    1/2 ts Herbes de Provence
           Few drops liquid pepper
           - seasoning
    237 ml Heavy cream
      2 lg Egg yolks; room temp
     30 ml Armagnac *
    227 g  Roquefort; crumbled
           Chives; garnish
 
  From Food and Wines of France, Inc.
  
  Melt butter in large, heavy Dutch oven over moderately
  high heat and saute onion for 1 minute; cover; sweat
  for 10 minutes.
  
  Meanwhile, halve and core the cauliflower. Reserve some
  flowerets and chop remainder to total about 6 cups.
  
  Peel and dice potato. Add cauliflower and potato to
  Dutch oven; cook, stirring, for 1 minute. Add chicken
  broth, chives, Herbes de Provence and red pepper
  seasoning.
  
  Bring to boil; cover; lower heat and simmer for 10
  minutes, or until vegetables are just tender. Cool
  slightly. Puree all but 355mL mixture in food processor
  or blender in batches; return to pan.
  
  In a small bowl, blend cream, yolks and Armagnac; add
  235mL of the hot soup, beating constantly with wire whip.
  
  Return to pan; add half of crumbled Roquefort. Heat very
  slowly, stirring constantly, until cheese melts and soup
  thickens slightly. Do not allow soup to boil.
  
  Garnish soup with reserved cauliflowerets, crumbled
  Roquefort and chives.
  
  * I substituted some Laird's Applejack which I had on
  hand.
  
  Makes 4 to 6 servings.
  
  Courtesy of Fred Peters.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "The truth is more of a stranger than fiction." -- Mark Twain
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