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roquefort vernieres 8 ounce by igourmetcom
Roquefort Vernieres (8 ounce) by igourmet.com
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List Price: N/A
Our Price: $10.99
Availability: N/A
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Average Customer Rating:  
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Address: Array
Binding: Misc.
Brand: Verniers
Country: france
Feature: The world's most famous blue cheese
Label: igourmet
Manufacturer: igourmet
Publisher: igourmet
Size: 8 ounce
Studio: igourmet
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Features
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The world's most famous blue cheese
Sheep's milk blue aged in ancient caves
Accept no substitute - this is the authentic French Roquefort
Made from unpasteurized sheep's milk
Imported from France
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Editorial Reviews:
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Roquefort is the ancient blue cheese from the Rouergue, a small region of southern France. It ranks with Stilton and Gorgonzola as the three musketeers of blue cheese, setting the gold standard for all other blues. Roquefort is made from raw sheep's milk, as opposed to the pasteurized cow's milk of its chief rivals. First evidence of Roquefort was discovered in 79 A.D. when Pliny the Elder wrote of its rich aroma. It was the favorite cheese of Charlemagne. In 1411 King Charles VI gave rights to the ageing of Roquefort to only one village: Roquefort-sur-Soulzon. It is aged naturally in the caves of Cambalou for a minimum of three months, developing an intense flavor profile. Roquefort quality comes from the ewe's milk, the processing of the curd, the penicillium roqueforti and then the maturation in natural caves. The milk is so prized that any leftover milk is saved, which is then used to make France's Valbreso Feta. The Roquefort Association, Inc. protects the quality of Roquefort and marks all genuine Roqueforts with a red sheep seal (it is made from the milk of Red Lacaune sheep). This world renowned cheese is soft, rindless, and a bit crumbly. - Made from unpasteurized sheep's milk.
- Photo depicts whole 3 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Spotlight customer reviews:
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Customer Rating:
Summary: fabulous cheese
Comment: I bought this cheese at Di Bruno's - one of Philadelphia's famous cheese shops. It was a little sweetw , creamy with a slight crumble. I melted this cheese on top of a strip steak and served it with a balsamic reduction - it was fabulous. In recent months i have been enjoying point reyes, which is also a good cheese for steak. when i asked in the store, this is what was recommended.
Customer Rating: 
Summary: Great, but not enough
Comment: This was among the best Roquefort I have eaten. I could have eaten more than the 8 oz in one sitting.
Customer Rating:
Summary: A decent Roquefort, but not especially well-aged.
Comment: Vernieres is my staple brand for Roquefort, primarily because it is more readily available than other brands. This is a solid choice for most occasions if you're looking for a robust, pungent blue, particularly at this price, although a savvy shopper can find it MUCH cheaper if one knows where to look -- and I do. :) The only downside is that the typical Vernieres wedge or wheel tends to be underaged as Roquefort goes, not nearly enough bluing, and generally too much firmness/not enough softening of the texture. On rare occasion I can find a wedge of this brand very well aged indeed, and then it truly lives up to its reputation as the King of Cheeses. Yum!
Customer Rating:
Summary: Roquefort cheese from igourmet
Comment: For a lover of roquefort cheese, this product is a delight. And inexpensive, compared to offerings from other sources, does not mean inferior by any means. I recommend it to others, and will certainly buy more in the near future.
Customer Rating:
Summary: Wonderful - a slightly rawer flavor that Danish Blue
Comment: 'Roquefort is considered as the "King of cheeses". It has a tingly pungent taste and ranks among blue cheeses. Only the milk of specially bred sheep is used and is ripened in limestone caverns. It has the cylinder-shape with sticky, pale ivory, natural rind. Ripe Roquefort is creamy, thick and white on the inside and have a thin, burnt-orange skin. The ripening of the cheeses is in the natural, damp aired caves found under the village of Roquefort-sur-Soulzon. It is the quality of the milk, the processing of the curd, the adding of "Penicillium roqueforti" and finally the ripening in natural caves that give us this unique and remarkable cheese. The exterior aspect of a Roquefort should be white and faintly shiny. The "pâté" should be cohesive, at the same time slightly crumbly. This cheese has a distinct bouquet and a flavor that combines the sweet burnt-caramel taste of sheep's milk with the sharp, metallic tang of the blue mould. Also frequently added in dressings and salads'
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