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travel & outdoors: In a deeper vein There's Roquefort in them thar hills. Ray Kershaw gets stuck in
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The steep round hills gleam with fresh rain. The sun has just
shone through and the air is fragrant with the scent of wet grass.
Kiri Te Kanawa sets the mood with Songs of the Auvergne on the
cassette. We approach like pilgrims. Just over the brow, round a few
more twists in the road, is the shrine of the world's patriarchal
blue cheese.
With Canteloube still playing, Roquefort is revealed as a single
street of workaday buildings clinging like a ledge between the
Soulzon river and the...
Related newspaper, magazine, and journal articles from HighBeam Research
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A TASTE OF the blues; There's more to veined fromage than blue cheese dressing.
Sunday News Lancaster, PA
; How do you know if your cheese is depressed? Because it's blue cheese. OK, bad joke. Good cheese. Blue, or veined, cheese is a generic term for varieties such as Saga, Gorgonzola, Stilton, Roquefort, Danish and Maytag. All have colorful, blue-green veins running through a milky white base. A
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Into the Deep Blue; France's Famous Caves at Roquefort sur Soulzon
The Washington Post
; Most people visit the southwest of France for its dramatic landscapes and colorful history. We went there to descend into a dark, dank hole in the earth. Our destination draws neither miners nor spelunkers, although it is laden with riches that are spectacular to behold. It is the source of the
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THE ROQUEFORT REVOLUTIONARY He's the world's angriest farmer, and, as you'd expect, he's French. What's slightly more surprising is that he's fast becoming a global celebrity. Rory Mulholland meets Jose Bove, international master of agricultural action directe
The Independent - London
; YOU MIGHT say that it all began with Roquefort. The fungus that gives the pungent, blue-veined cheese its distinctive flavour, Penicillium roqueforti, grows exclusively in fissures in the rocks on the sides of the valley in which lies the little village of Roquefort- sur-Soulzon. Legend has it that
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Fed: Cheese lovers rejoice Roquefort's return to dinner plates
AAP General News (Australia)
; AAP General News (Australia) 03-24-2005 Fed: Cheese lovers rejoice Roquefort's return to ... is the most popular blue cheese in France ... This is very, very positive news that some commonsense has come into the situation," he said. Claude Levi ...
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Noble Roquefort is one of the blue bloods
Chicago Sun-Times
; Roquefort, Stilton and Gorgonzola have dominated the marbleized cheese world for centuries. But these blue-veined and green-blue-veined cheeses, and their more recent counterparts from Denmark and the United States, are not everybody's darlings. They are for cheese lovers who appreciate their
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FARM & COUNTRY: Cheese please.(News)
Daily Post (Liverpool, England)
; SHOPPERS are developing a taste for cheese made from sheep's milk, according to Waitrose, which saw a 15% year-on-year sales upturn of products including Spanish Manchego, Roquefort and Feta sheep's cheese.
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Just a sprinkle of blue cheese adds zip
Charleston Daily Mail
; A little goes a long way, so you won't need to buy much Alicia writes: Blue cheese can be confusing. If you can get past the exotic variety names such as Maytag, Roquefort and Stilton, then you're hit with the ultimate desperate cook questions, "Where do I get it, how much does it cost and what
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Is that Roquefort from Roquefort? If the consumer is likely to be misled by the use of a misdescriptive geographic indication, then the indication may not be used.
Food Processing
; As consumers become more sophisticated and the world becomes smaller, a product's origin becomes more important. We want our oranges from Florida, our apples from Washington and our wine from Napa. In the interest of protecting consumer expectations in this regard, it is important that only
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As tensions with U.S. rise, Roquefort makers fear repercussions
International Herald Tribune
; 00-00-0000 Jacques Carles does not play the stock market. In the roaring '90s, a relative did. ''He lost everything he said. Instead, he keeps his wealth in a dank vault that drops four stories into hollowed-out rock beneath the stone house on Avenue de Lauras where he keeps a narrow office. There,
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FOR DESSERT, CHOOSE CHEESE
Daily Breeze
; COPLEY NEWS SERVICE A hunk of blue cheese. Some thinly sliced pears. And a nice glass of port wine. Perfect. For dessert. Dessert? That's right ...
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