Cheese Roquefort

Roquefort is used in the preparation of many dishes. It is added to salads, soups, pizza, pasta dishes, sauces. It fits well with vegetables, nuts, greens, fresh fruits, berries and honey.

Specific aroma and taste in Roquefort, a strong taste of oily acid is strongly felt, and mold adds acuity. Cheese strikingly surprises you with its bizarre aftertaste, first soft, then sweet, and at the very end salty. Roquefort does not have a crust, the outer side is edible and also salty.

There is a legend about how the Roquefort recipe appeared. A young shepherd grazed sheep on the top of Mount Kombalu, near the village of Roquefort. In one of the wet caves, overgrown with greenery, he stopped eating. His breakfast consisted of a piece of black bread with sheep's cheese. A charming girl passed by. The shepherd, after being carried away, left his breakfast and ran after her. About a month later, he returned to the same cave and saw that the piece of cheese had changed a lot. From black bread to cheese stretched threads of blue mold. The young shepherd was surprised, but he was hungry, and gently cutting off a small piece, decided to try the moldy cheese to taste, and he delighted him. According to legend, this is how the famous sheep cheese Roquefort appeared.