Published 1965
A hardy traveller since early Roman times, Roquefort is made with ewe’s milk and mouldy bread, hand mixed, packed into glazed earthenware moulds, and matured in the natural caves of the Rouerge district of France, where moist winds called “fleurines” impart their own flavour and quality to this world-famous cheese. Pliny described the delights of Roquefort in the first century; Charlemagne claimed it as one of his special favourites; and nearer our own time, Curnonsky, France’s prince of gastronomes, chose it as the finest cheese to bring out the best in France’s great wines.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement