Roquefort (8 ounces) by igourmet.com

We are interested in the Lastest model of Roquefort (8 ounces) by
igourmet.com from amazon and I read about that ,I think that wonderfull.
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fabulous cheese
I bought this cheese at Di Bruno's - one of
Philadelphia's famous cheese shops. It was a little sweetw , creamy with a
slight crumble. I melted this cheese on top of a strip steak and served it with
a balsamic reduction - it was fabulous. In recent months i have been enjoying
point reyes, which is also a good cheese for steak. when i asked in the store,
this is what was recommended.
Great, but not enough
This was among the best Roquefort I have
eaten. I could have eaten more than the 8 oz in one sitting.
A decent Roquefort, but not especially well-aged.
Vernieres is my staple brand for Roquefort,
primarily because it is more readily available than other brands. This is a
solid choice for most occasions if you're looking for a robust, pungent blue,
particularly at this price, although a savvy shopper can find it MUCH cheaper if
one knows where to look -- and I do. The only downside is that the typical
Vernieres wedge or wheel tends to be underaged as Roquefort goes, not nearly
enough bluing, and generally too much firmness/not enough softening of the
texture. On rare occasion I can find a wedge of this brand very well aged
indeed, and then it truly lives up to its reputation as the King of Cheeses.
Yum!
About Roquefort (8 ounces) by igourmet.com detail

• Amazon Sales Rank: #3303 in Gourmet Food
  
• Size: 8 ounce
  
• Brand: Verniers
  

Features

• The world's most famous blue cheese
  
• Sheep's milk blue aged in ancient caves
  
• Accept no substitute - this is the authentic French Roquefort
  
• Made from unpasteurized sheep's milk
  
• Imported from France
  

Product Description


Roquefort is the ancient blue cheese from the Rouergue, a small region of
southern France. It ranks with Stilton and Gorgonzola as the three musketeers of
blue cheese, setting the gold standard for all other blues. Roquefort is made
from raw sheep's milk, as opposed to the pasteurized cow's milk of its chief
rivals. It is aged naturally in the caves of Cambalou for a minimum of three
months, developing an intense flavor profile. The Roquefort Association, Inc.
protects the quality of Roquefort and marks all genuine Roqueforts with a red
sheep seal (it is made from the milk of Red Lacaune sheep). This world renowned
cheese is soft, rindless, and a bit crumbly. Made from raw sheep's milk
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