2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Roquefort is one of the most famous French cheeses. It is produced in caves by a very complex technology and it takes weeks.
The most important thing when serving Roquefort is to cut it. Even the thinnest and sharpest knife can destroy the delicate structure of the cheese and break it.
Therefore, a special device is used for cutting Roquefort - a small marble board to which a bracket with a string is attached. But you can also cut the cheese with a knife, wiping the blade very well after cutting each piece so as not to damage the next piece.
Roquefort is served as a hors d'oeuvre or as a dessert. The French often eat Roquefort by smearing it on a warm, long-cut baguette. The warmth of the bread gives the cheese the opportunity to reveal its aroma.
Roquefort is combined with different types of nuts and fruits. Before serving the Roquefort, you need to take it out of the fridge and leave it on a wooden cutting board to keep warm.
If it is cold, Roquefort does not fully reveal its taste and aroma. This exquisite cheese is served on the board, surrounded by grapes, dates, walnuts, sliced apples or pears. Finally, a little liquid honey is poured on the Roquefort.
Honey softens the overly strong taste and aroma of Roquefort, without the cheese losing its charm from this combination. The combination of Roquefort with whole walnuts is classic.
Roquefort goes well with white wine. If you serve Roquefort with red wine, its strong aroma and taste will dominate the drink instead of complementing it. But if you choose a dessert red wine with a very delicate bouquet of aromas, the combination with Roquefort will be good.
Roquefort is served with wine that has matured well. The young wine is not suitable for combination with this cheese. Dessert white wines also combine well with Roquefort.
Roquefort is served with red grapes, less often combined with green. Fans of more non-traditional combinations can try a combination of Roquefort with milk chocolate.
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