I'm not sure I've ever tasted a better cheese. Please don't stop with these videos! And although Brie is delicious, it can't hold a candle to a good bleu like this one.
I've never seen anyone else know so much about cheese!! I love watching your videos while I eat cheese, and I really love your accent so I listen to your videos as I fall asleep!! Thanks!!
you've captured a lot of my frustration as a research nerd, and the trouble I've found in trying to find historical evidence of different cheeses. It's all so wrapped up in traditional process that have been lost and restarted over the centuries, historical mythmaking, and EU trade status.
12:57 Yes ! Do you want the recipe for making Penicillium Roqueforti? Let's start with the PENICILLIUM ROQUEFORTI.(spores) -buy sourdough rye bread -buy a roquefort (for the mold of blue. roquefort) -spread the molds from the Roquefort on the crumb on both sides of the slice of bread -hide your bread in an airtight tupperware - leave at room temperature for 7 to 10 DAYS because in 19 days, all the bread will be moldy. - turn the slice of bread daily. you will find white rings there and verdigris or greenish blue rings. - Cut your slice of bread into small pieces, let dry. For the next 5 years, you have enough to sow PENICILLIUM ROQUEFORTI spores in your milk. Thus was produced the Penicillium roqueforti which was poured into raw milk or inoculated into the curd. 📌You don't have Roquefort cheese to spread ? and take a slice of wholemeal bread, put in a damp tupperware, let it mold... then dry everything... you have 3 years of Penicillium Roqueforti. Best regards from France !
Wow! This is so cool. This is the first legit reason I've found for a restricted named item to have the restriction. Thank you for doing that research and sharing it with us!
Brie hasn't a intense strong taste, but camembert does and looks like brie too. And then you have some cheeses that are made of sheepsmilk with a molded brownish external coat. Those too are a type of cave riped cheese with a strong flavor.
I think blue cheese was made accidentally. The cheese grew mold. Someone tried, liked the flavour. He didn't get sick or die after experimenting. And viola! Let's serve rotten cheese.
I just made cheese from scratch with my 5 year old daughter (not a blue) because she's in love with cheese. She's got an adoration for Stilton cheese, but we just got some Roquefort for her to try. She loved it but said she preferred the Stilton. I agreed with her, but I'm not so sure anymore as I keep going back for more 😂 I was literally just explaining the pro's, con's and dark ages of England due to the Romans. It's bizarre listening to this now!
Australia and New Zealand? Isn't America THE country where unpasteurised cheese can't be imported so Americans can't have any real roquefort, camembert, etc?
Yes, sadly, here in the US we have trouble importing raw milk cheeses. however, it is perfectly acceptble to sell or import any raw milk cheese that has been aged for a minimum of 60 days - so Roquefort is a go! As a cheesemonger, I slice (and sample) at least one wheel of Papillon Roquefort per week 😋
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I'm not sure I've ever tasted a better cheese. Please don't stop with these videos!
And although Brie is delicious, it can't hold a candle to a good bleu like this one.
😁
Thank you. Blue cheeses are amazing
thank you for an interesting video.
Roquefort is one of my favorite cheeses 🙂
Thanks for watching. Glad you enjoyed it
I've never seen anyone else know so much about cheese!! I love watching your videos while I eat cheese, and I really love your accent so I listen to your videos as I fall asleep!! Thanks!!
you've captured a lot of my frustration as a research nerd, and the trouble I've found in trying to find historical evidence of different cheeses. It's all so wrapped up in traditional process that have been lost and restarted over the centuries, historical mythmaking, and EU trade status.
I've got a Roquefort in my refrigerator right now! It's one of my favorite cheeses.
12:57 Yes ! Do you want the recipe for making Penicillium Roqueforti?
Let's start with the PENICILLIUM ROQUEFORTI.(spores)
-buy sourdough rye bread
-buy a roquefort (for the mold of blue. roquefort)
-spread the molds from the Roquefort on the crumb on both sides of the slice of bread
-hide your bread in an airtight tupperware
- leave at room temperature for 7 to 10 DAYS because in 19 days, all the bread will be moldy.
- turn the slice of bread daily.
you will find white rings there
and verdigris or greenish blue rings.
- Cut your slice of bread into small pieces, let dry.
For the next 5 years, you have enough to sow PENICILLIUM ROQUEFORTI spores in your milk.
Thus was produced the Penicillium roqueforti which was poured into raw milk or inoculated into the curd.
📌You don't have Roquefort cheese to spread ? and take a slice of wholemeal bread, put in a damp tupperware, let it mold... then dry everything... you have 3 years of Penicillium Roqueforti. Best regards from France !
That is so cool. I may have to give it a try if I can get my hands on some Roquefort 😁
Wow! This is so cool. This is the first legit reason I've found for a restricted named item to have the restriction. Thank you for doing that research and sharing it with us!
Glad you enjoyed it 😁
Need more vids 👍👍👍learned so much was on the fence on Gorgonzola and Roquefort
Totally amazing and interesting as usual and thank you so much for all the research and effort you put in.😁😍🤗💝💖💗
amazing work, just brilliant
Definitely loved learning about it. Keep it up you are awesome!!
Thanks Jeff
One of my favourite cheeses. Thanks for the historic overview!
Brie hasn't a intense strong taste, but camembert does and looks like brie too. And then you have some cheeses that are made of sheepsmilk with a molded brownish external coat. Those too are a type of cave riped cheese with a strong flavor.
Another great video. I learned interesting cheese facts as always, and I love the idea of using cheese to pay cave rent!
Thanks 😁
I think blue cheese was made accidentally. The cheese grew mold. Someone tried, liked the flavour. He didn't get sick or die after experimenting. And viola! Let's serve rotten cheese.
I don't think the emperor would be picking at cheese if he thought it was rancid. He would immediately demand why was he served rotted cheese
How to invent a delicacy - stick some food in a damp, mouldy cave.
And then be brave (or foolish) enough to eat it 😁
The first time I ever tasted blue cheese in the States I thought I was being poisoned because the cheese tasted like the scent of insecticides.
Excellent video. Smart cookie !!
Thank you.....
mmmm vive le roquefort
What do you all think? Was Charlemagne eating Roquefort, Brie, or something else?
I think Pliny had bad taste in cheese. Thanks for another thorough video!
Haha. You're probably right about that
fyi. More commonly pronounced in Europe...Roc-for. Great cheese..best served with unsalted French butter (82%+Butterfat)
You mesmerize me. Hi.
I just made cheese from scratch with my 5 year old daughter (not a blue) because she's in love with cheese. She's got an adoration for Stilton cheese, but we just got some Roquefort for her to try. She loved it but said she preferred the Stilton. I agreed with her, but I'm not so sure anymore as I keep going back for more 😂
I was literally just explaining the pro's, con's and dark ages of England due to the Romans. It's bizarre listening to this now!
Smart Daughter!
It's not roke4 but rock4, with a short 'o'.
„I try not to butcher the French pronouncing“
„Rouge for“
Have you seen fun with flags?
Australia and New Zealand? Isn't America THE country where unpasteurised cheese can't be imported so Americans can't have any real roquefort, camembert, etc?
Yes, sadly, here in the US we have trouble importing raw milk cheeses. however, it is perfectly acceptble to sell or import any raw milk cheese that has been aged for a minimum of 60 days - so Roquefort is a go! As a cheesemonger, I slice (and sample) at least one wheel of Papillon Roquefort per week 😋