Roquefort Papillon - Ravishingly Pleasing!

Roquefort is one of the world's most well-known and well-loved cheeses. Produced for centuries and matured in the Combalou Cave systems of Southern France it's historic story of discovery is one of chance and coincidence. Way back in time, when Jack was just a lad, it is said that a shepherd sat down to rest in a cave with a bag of rye bread and sheep's cheese. However, it was not food that he had on his mind but instead the pursuit of a stunning shepherdess! In his haste he set off to track her down (and presumably start a family of mini shepherds) but as his mind was all a flutter he forgot to take his food with him. Sources say that only when he realized he was as hungry as a hippo on a hamster's diet did he return to the cave to find that his cheese had all this weird green and blue mold on it. Famished, he demolished the lot at once and was pleasantly surprised to find it tasted bloody fantastic!

Pretty Papillon

Roquefort has protected status of origin, it has been revered by kings and it has seen and survived many wars. In comparison with the Roquefort produced for centuries, Papillon is a toddler of a producer. First made in 1906 it is only just getting it's adult teeth. The are only 7 producers of Roquefort and Papillon is one of the largest.

It is pretty much the best sheep's milk blue cheese that there is. The milk comes from Lacaune Sheep and whatever it is that these ewe's eat, the milk they produce is so rich! The flavor is not for the faint-hearted. It's bold, it's intense, it's salty and it's powerful. In all honesty, it's a little strong for me but I can absolutely appreciate what an incredible cheese it really is! When the outer silver foil is pulled back the inside is like a picture of modern art; a bright white paste, interjected with blue and green mold. As a bonus, this particular one is organic!

If you want a piece of history eat it with rye bread.
If you want it warmed up put it on a burger.
If you wanna get sloshed, eat it with a stout!

Cheese-o-meter rating: 8/10

Saint Agur; the rindless, blue wonder!

I've been meaning to write about Saint Agur for some time. It's just one of those cheeses that sometimes seems to be overlooked until it is either sampled or accidentally on purpose thrown into someone's shopping basket when they are looking in the other direction. It doesn't take a genius to work out it's country of origin. It sounds French. It tastes French. In fact I'm sure I saw a wheel just yesterday complete with a tilted beret and baguette.

     Saint Agur is another BLUE and it is pretty damn delicious. It's a double-cream cheese which makes it spreadable and wonderful. It is made from pasteurized cow's milk which comes from a small village called Beauzac in the mountainous region of Auvergne (which is the also the name of another blue cheese). The producers of Saint Agur add vegetarian rennet instead of animal rennet during the cheese-making process so it's even suitable for vegetarians! Everyone's a winner...apart from the vegans...and the lactose intolerant.....okay, so most people are winners!

I cut this the little number today!

     This cheeky blue has no rind so in order to keep it together it is usually wrapped in a very presentable, octagonal foil cover. It is relatively salty and fairly tangy as you would expect from most blues but overall it is definitely more buttery and rich on the palate. Melt it on burgers. Spread it on bread. Eat it with figs or dates. Eat it with caramelized walnuts. Eat it whilst doing a handstand in the shower. It's a treat.
     Lastly there is a great commercial that can be found online for Saint Agur. It features a happy couple simply sitting outside about to start a picnic involving a piece of Saint Agur. The man secretly rings his wife's phone under the table and she runs inside to get it. Whilst she is gone he eats all the Saint Agur and she is left angry and defeated! It's worth a watch! You Tube!


Cheese-o-meter rating: 7.5/10

Valencay - Napoleon's Nemesis!

Today I'm going to France, the cheesiest country in the world. I'm not going physically, only mentally. But if I close my eyes and my imagination is strong enough I can pretty much visualize myself anywhere! France is built on cheese. The Arc de Triomphe is made of cheese. The Seine oozes cheese. It's literally everywhere. So I'm going a little over the top but when I conducted an imaginary survey in my head just now about the country that first springs to mind when someone says the word 'cheese', the answer was always France.
    Valencay is an AOC designated cheese. In French that stands for Appellation D'origine Controlee with a few added accents that I can't seem to add right now. For everyone in the English speaking world that translates to a 'controlled designation of origin.' This means that Valencay, like lots of other cheeses, has to be produced in a certain area in order to be labeled Valencay.
    Valencay has one of the best stories behind the construction of it's unique shape that I have ever heard. The cheese already stands out from a crowd due it's pyramid shaped structural design but unlike the pyramids in Egypt it has the peak removed and instead there is a flat summit. According to historical sources, Napoleon had a role to play in the way the cheese is shaped today. Napoleon was apparently fond of the way this cheese tasted but it's shape irritated him. According to some people, when he suffered a defeat in Cairo he was so angry that the cheese got it in the neck! The innocent pyramid cheese infuriated him so much that he apparently took out his sword and sliced the top off to create the truncated shape!
    This cheese not only has an amazing story it is also fantastic to eat. The outside of the cheese is covered in charcoal ashes which have a definite taste of salt. When it is cut, a bright white interior is found which is chalky, moist and mild. It's an incredibly fresh tasting goat's milk cheese aged at 5 weeks and even though it can be pricey it's worth every penny. It's a slice of history, culture and gastronomy with every mouthful. You can even use a gold-encrusted sword to cut it for guests if you want to be really authentic but it can kind of bump the cost up a little!

Cheese-o-meter rating: 9/10