Roquefort, a sheep milk cheese, has been in the spotlight since Charlemagne chose it to be his favourite and late medieval French kings gave this culinary marvel special status which was way before the Enlightenment philosopher Diderot decided to plonk the title of The King of Cheeses—don't tell Roquefort, but quite a number of cheeses are considered kingly including Parmesan and Comté—upon its unsuspecting head. The eponymous village and surrounding area certainly needed a royal boost as it was described as being the land where neither vineyards nor corn will grow. By the 20th century Roquefort was enjoying international appreciation.
The famous Combalou caves lined with fleurines (fissures) which ensure the air is kept consistently fresh and cool are referred to as the cabanes, hence the women employees are called the cabanières. To this day some work is mostly done by women because wrapping the cheese for affinage requires a gentle hand. However, in large part, the manufacture is highly technical and mechanised, but without violating any of the strict parameters necessary to keep its special designation.
Nuts and dried fruit in general go well with cheese. A totally fabulous way to present that tasty duo with Roquefort is to serve fruit/nut cake with it.
With that in mind, I went ahead and ordered such an item from The Simply Delicious Cake Company situated in Shropshire, UK. Unlike them I can be immodest and say that their name could conceivably be replaced in a New York minute with a way more appropriate one of The Mind-Blowing Delicious Cake Company. Among their many offerings is a fruit cake just for cheese. This masterpiece contains figs, dates, raisins, apples, and apricots with walnuts and ground almonds thrown in for good measure and is held together by a nearly skeletal structure—no skimping on fruit and nuts at this bakery—of moist, butter-rich cake. Though sweetened with brown sugar and molasses which deepens its fruity, nutty flavours even further, it isn't sweet enough to grace a cup of tea. But it is a perfect companion for cheese, especially cheddar and blue cheese.
France is in the middle of its second canicule, that is, heatwave, for the season. One advantage? It does not take long to bring Roquefort to room temperature! Like all good companions, the cake brings out the best in the Roquefort, and the Roquefort does the same for the cake. Saltiness and sweetness are perfect foils, but also the comforting solidity of the cake takes on the crumbly tanginess of Roquefort like a champ.
Roquefort makes an easy and wonderful dip for crackers and crudités. Mash it with some crème fraîche and enough cream to get the desired consistency. The dip also can be mixed into pasta. With all the green beans streaming in from the potager, a quick meal lately has been a salad of green beans, capers, Roquefort, and chunks of French bread, all tossed together with olive oil, vinegar, salt, and freshly ground black pepper.
Le Livre du Fromage (Éditions des Deux Coqs d'Or, 1968) advises that all wines go well with Roquefort with the exception of sweet ones so if you are considering champagne go brut. But for a sublime pairing, choose from the great red wines like Pape Clément, Châteauneuf du Pape, Chambertin, Clos Vougeot, and Haut-Brion.
À la prochaine!
Related Posts
Bleu d'Auvergne
Cantal
Bresse Bleu
Related Link
The Simply Delicious Cake Company's website
The famous Combalou caves lined with fleurines (fissures) which ensure the air is kept consistently fresh and cool are referred to as the cabanes, hence the women employees are called the cabanières. To this day some work is mostly done by women because wrapping the cheese for affinage requires a gentle hand. However, in large part, the manufacture is highly technical and mechanised, but without violating any of the strict parameters necessary to keep its special designation.
Nuts and dried fruit in general go well with cheese. A totally fabulous way to present that tasty duo with Roquefort is to serve fruit/nut cake with it.
With that in mind, I went ahead and ordered such an item from The Simply Delicious Cake Company situated in Shropshire, UK. Unlike them I can be immodest and say that their name could conceivably be replaced in a New York minute with a way more appropriate one of The Mind-Blowing Delicious Cake Company. Among their many offerings is a fruit cake just for cheese. This masterpiece contains figs, dates, raisins, apples, and apricots with walnuts and ground almonds thrown in for good measure and is held together by a nearly skeletal structure—no skimping on fruit and nuts at this bakery—of moist, butter-rich cake. Though sweetened with brown sugar and molasses which deepens its fruity, nutty flavours even further, it isn't sweet enough to grace a cup of tea. But it is a perfect companion for cheese, especially cheddar and blue cheese.
France is in the middle of its second canicule, that is, heatwave, for the season. One advantage? It does not take long to bring Roquefort to room temperature! Like all good companions, the cake brings out the best in the Roquefort, and the Roquefort does the same for the cake. Saltiness and sweetness are perfect foils, but also the comforting solidity of the cake takes on the crumbly tanginess of Roquefort like a champ.
Roquefort makes an easy and wonderful dip for crackers and crudités. Mash it with some crème fraîche and enough cream to get the desired consistency. The dip also can be mixed into pasta. With all the green beans streaming in from the potager, a quick meal lately has been a salad of green beans, capers, Roquefort, and chunks of French bread, all tossed together with olive oil, vinegar, salt, and freshly ground black pepper.
Le Livre du Fromage (Éditions des Deux Coqs d'Or, 1968) advises that all wines go well with Roquefort with the exception of sweet ones so if you are considering champagne go brut. But for a sublime pairing, choose from the great red wines like Pape Clément, Châteauneuf du Pape, Chambertin, Clos Vougeot, and Haut-Brion.
À la prochaine!
Related Posts
Saint Agur Bleu
Comté
Coulommiers
Pont-l'Évêque
Maroilles
ReblochonBleu d'Auvergne
Cantal
Bresse Bleu
Related Link
The Simply Delicious Cake Company's website
No comments:
Post a Comment
Note: only a member of this blog may post a comment.