Visiting Roquefort Gabriel Coulet 2 in Roquefort-sur-soulzon, France
Visiting Roquefort Gabriel Coulet 2 in Roquefort-sur-soulzon, France
Le roquefort multimédaillé de la maison Gabriel Coulet
Roquefort-sur-Soulzon : ma visite des caves de Roquefort ♥ Bree
J’entre dans la légende de ROQUEFORT SOCIÉTÉ !!!
Roquefort le pays où même le passage piétons est au couleur du célèbre fromage ☺
Visiting Roquefort Carles in Roquefort-sur-soulzon, France
Visiting Roquefort Carles in Roquefort-sur-soulzon, France
Le Roquefort, de l'herbe des causses à votre assiette
Alice Ricard, éleveuse de brebis, Francis Bousquet, fromager, Bernard Roques, chef de cave, Xavier Thuret, meilleur ouvrier de France vous racontent le Roquefort de la production du lait à votre assiette !
Le Roquefort Le Vieux Berger / Teaser
Film de 20' sur l'entreprise familiale de Mr Combes qui fabrique le Roquefort Le vieux berger
Bonus de WINE LR
Conseils en caves...et en charlotte !
Un Roquefort se savoure dans les règles de l'art !
Roquefort Carles
Quelques images de notre visite chez Roquefort Carles en mai 2016. Les gestes de la fabrication, les brebis, les caves.
roquefort pikieren1
Pikieren, also Belüften eines Roquefort
Roquefort making..the old way
The video shows the traditional method with which Roquefort was been made in old days. I have just edited the video. The footage has rights reserved by the agriculture authorities in France. The footage dates back o 1927.. Enjoy watching
Roquefort cheese | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Roquefort cheese
00:01:07 1 History
00:02:26 2 Production
00:05:10 2.1 Consumption and other uses
00:05:42 2.2 AOC regulations
00:06:54 2.3 Glutamate content
00:07:10 3 Health
00:07:35 4 See also
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- Socrates
SUMMARY
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Roquefort (US: or UK: ; French: [ʁɔkfɔʁ]; Occitan: ròcafòrt [ˌrɔkɔˈfɔɾt]) is a sheep milk cheese from the south of France, and together with Bleu d'Auvergne, Stilton, and Gorgonzola is one of the world's best known blue cheeses. 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, crumbly and slightly moist, with distinctive veins of blue mold. It has characteristic odor and flavor with a notable 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 (5.5 and 6.6 lb), and is about 10 cm (4 in) thick. Each kilogram of finished cheese requires about 4.5 liters (1.2 U.S. gal) of milk to produce. Roquefort is known in France as the king of cheeses.