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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