Post by L Roebuck on Sept 27, 2006 8:12:09 GMT -5
This is an interesting article about Caves, Roquefort cheese and some geology. Below is a snip of the article.
All in the Caves at Roquefort
By Sarah Woodward
" The reason that the cheese can only be produced in such a restricted area lies in the geology. Beneath this almost industrial-looking village clinging to the steep rock lie the cellars where the cheeses mature. Known as the fleurines, they have unique properties, associated with the passage of air. Although it is in the south of France, this is a region that can be cold and wet in winter. Inside the caves the temperature stays almost constant while the humidity is high.
The cheeses spend a minimum of 90 days ripening in the fleurines. They are given as much attention as expensive bottles of champagne. At Société, they even claim that each cellar gives the cheese a different flavour. Apparently the cheeses ripened in the Cave Abeille are believed to be more rounded and balanced while those in the Cave des Templiers are stronger on the palate. The Caves Baragnaudes produce cheeses that are softer, more delicate. "
Full Article
All in the Caves at Roquefort
By Sarah Woodward
" The reason that the cheese can only be produced in such a restricted area lies in the geology. Beneath this almost industrial-looking village clinging to the steep rock lie the cellars where the cheeses mature. Known as the fleurines, they have unique properties, associated with the passage of air. Although it is in the south of France, this is a region that can be cold and wet in winter. Inside the caves the temperature stays almost constant while the humidity is high.
The cheeses spend a minimum of 90 days ripening in the fleurines. They are given as much attention as expensive bottles of champagne. At Société, they even claim that each cellar gives the cheese a different flavour. Apparently the cheeses ripened in the Cave Abeille are believed to be more rounded and balanced while those in the Cave des Templiers are stronger on the palate. The Caves Baragnaudes produce cheeses that are softer, more delicate. "
Full Article