Roquefort, A History

Nonfiction, Food & Drink, Food Writing, History
Cover of the book Roquefort, A History by Robert Wernick, New Word City, Inc.
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Author: Robert Wernick ISBN: 9781612305929
Publisher: New Word City, Inc. Publication: April 19, 2017
Imprint: Language: English
Author: Robert Wernick
ISBN: 9781612305929
Publisher: New Word City, Inc.
Publication: April 19, 2017
Imprint:
Language: English
Roquefort is a unique product. Anyone can make a cheese with holes in it and call it Swiss. Anyone can mix mold with curdling milk and produce a cheese that he or she can call "blue." But Roquefort is not to be confused with ordinary blue cheese. For one, it is made with ewe's milk, not cow's, and hence has a juicier texture. For another it is made under ideal conditions in a refrigerating and humidifying plant that would cost a fortune to duplicate, but is provided in France courtesy of Mother Nature. Here, in this essay by award-winning journalist Robert Wernick, is Roquefort's tasty story.
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Roquefort is a unique product. Anyone can make a cheese with holes in it and call it Swiss. Anyone can mix mold with curdling milk and produce a cheese that he or she can call "blue." But Roquefort is not to be confused with ordinary blue cheese. For one, it is made with ewe's milk, not cow's, and hence has a juicier texture. For another it is made under ideal conditions in a refrigerating and humidifying plant that would cost a fortune to duplicate, but is provided in France courtesy of Mother Nature. Here, in this essay by award-winning journalist Robert Wernick, is Roquefort's tasty story.

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