WHAT IS ROQUEFORT? It’s a French sheep’s milk blue cheese named after the Combalou caverns in which they’re aged. Roquefort is a foil wrapped, rindless raw milk cheese. Long ago, blue mold was introduced by throwing a loaf of bread infused with penicillium roqueforti into a cave next to the cheese. WHERE IS ROQUEFORT MADE? […]
This section provides an introduction to the various ingredients that go into our everyday foods!
WHAT IS ÉPOISSES ? Originally made by monks, Époisses de Bourgogne is a washed rind, cow’s milk cheese. It is often just called “Époisses”. A local pomace (grape leftovers from winemaking) brandy called marc de Bourgogne is used to repeatedly “wash” the cheese. This gives it a distinctive appearance and stinky smell. WHERE IS […]
WHAT IS COMTE? Do you know the remake of that Culture Club song “Comte Chameleon?” No, nor does anyone else, I just made it up (sigh, only 158 more words to write!) Comte had a huge influence on 19th century thought and seduced famous social activists like Karl Marx, Falco and John Stuart Mill. No […]
WHAT IS GORGONZOLA? It is a cow’s milk cheese with the blue-green marbling inherent to blue cheese. Dating back to the 9th century, this traditional P.D.O. comes in two types – Dolce (younger) and Piccante (older). The latter is also known as “Mountain Gorgonzola” though I personally think farmers were just trying to make the […]