€ 73,40 for porzione da 1kg ca.
The Roquefort Teste Noir is a historic French cheese, the most famous blue cheese, made from sheep's milk and originating from Roquefort-sur-Soulzon (southern France). One of the rare extra-Italian exceptions on our portal, but an excellence that deserves to be tasted and adored. Roquefort is the only cheese in the world whose designation of origin has been legally recognized since 1925. Its production follows unchanging methods over time.
The paste of this cheese is moist and crumbly but melts in the mouth, with predominant grey molds located in the eyes. Savory, with a greater intensity of aromas due to the long aging. Aged for a long time in the natural limestone caves of Mont Combalou, in the municipality of Roquefort-sur-Soulzon, for as long as 9 months. Here, the wheels are pierced with needles. The carbon dioxide produced by fermentation, which escapes through the holes, is replaced by the spore-rich air of the caves, allowing the mold to reproduce until it permeates more or less uniformly throughout the paste.
The texture of this cheese is moist and crumbly but melts in the mouth, with predominant gray molds located in the openings. Savory, with a richer intensity of aromas due to the long aging. Aged for a long time in the natural limestone caves of Mont Combalou, in the municipality of Roquefort-sur-Soulzon, for as long as 9 months. Here, the cheeses are pierced with needles. The carbon dioxide produced by fermentation, which escapes through the holes, is replaced by the spore-rich air of the caves, allowing the mold to reproduce until it more or less evenly permeates the entire cheese.
Raw sheep's milk, rennet, salt, penicilium roquefort
Allergens: milk and milk derivatives
Average nutritional values per 100g of product
Energy: 346kcal
Fats: 32g of which saturates 20g
Carbohydrates: 0g of which sugars 0g
Proteins: 19g
Salt: 3.2g
The Roquefort Teste Noir (which we present here in a 1kg portion) is a delicious table cheese with a strong and pungent flavor. When cooked, Roquefort shines the most when added to pasta, in baked dishes made with meat and vegetables. It is also an excellent ingredient for omelets, soufflés, savoury pies, crepes, and soups. It does not tolerate sudden temperature changes: when preparing a cheese platter, it should be arranged in advance, at least one hour before serving.
As for pairing: full-bodied reds with complexity such as Barolo, Barbaresco, Amarone della Valpolicella, Brunello di Montalcino can enhance its character, as long as the bitter tendency is not excessive.
This cheese has been selected for you directly by a great cheese affineur from Veneto, Giuseppe Bernardinelli of I Sapori del Portico.
Perfetto equilibro tra dolce e salato: questa la nota distintiva di questo magnifico prodotto francese.
Al primo assaggio possiamo sentire una dolcezza lattea e burrosa, che si evolve subito in una salinità pronunciata, una vera delizia per il palato.
Un altro dei suoi tratti distintivi è la consistenza della pasta, dapprima compatta e densa ma che si fonde a contatto del palato. Il Roquefort regala anche sorprendenti note fruttate, che emergono man mano che il formaggio si scioglie in bocca.
La pasta di questo formaggio è umida e friabile, con muffe predominanti di colore grigio, localizzate nell'occhiatura.
Sapido, con una maggiore intensità di aromi dovuti alla lunga stagionatura.
As a pairing: full-bodied red wines and complexity such as Barolo, Barbaresco, Amarone della Valpolicella, Brunello di Montalcino, can enhance the personality, at least until the bitter tendency is not excessive.
This cheese has been selected for you directly by a great Veneto cheese monger, Giuseppe Bernardinelli from I Sapori del Portico.
€ 73,40
for porzione da 1kg ca.
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Foreign selection
Roquefort Teste Noir 1kg
