by Anderas » October 15th, 2016, 12:35 pm
Here in France yes.
I love Roquefort. Besides, no American can ever produce Roquefort, more below.
But the French take cheese as dessert. One piece of camembert, one of roquefort... that's it. That's the dessert.
As a German, I prefer the cheese combined with other stuff. Bread. Pizza. Hamburgers. Anything. But not solo.
Americans can't produce Roquefort because Roquefort is produced by putting it on a shelf in the caves of Roquefort. I visited them once. They are impressive. There are large caves and small caves and wind tunnels for ventilation. All of it is natural. The fungi is growing on the walls, between 10 and 30 cm deep. Everywhere. I guess if you stay inside for too long you will become Roquefort yourself . You put your sheep cheese on a shelf, you wait three month, and it becomes basic Roquefort.
They enhance it a bit by "infecting" the raw milk right when it enters the manufactory, but it would work also without adding the spores right away.
The exact taste of the Roquefort is determined by the amount of salt they add. And by the shelf on which it is stored. There are shelf positions that produce a strong cheese and shelf positions that produce a weak cheese. Even the taste is different depending on the cave they use.
So no way ever that an American produces Roquefort. I don't care for other regional labels. Everybody can make Champaign, and most do it better than the frenchies living in Champagne.
But not Roquefort.
Roquefort is the only regional label I know, that has the full right to exist, because that's really a thing you cannot replicate somewhere else.
If I have to be against TTIP just to save Roquefort to be robbed from it's identity, then I will be against it. No American ever can make Roquefort. Except if he buys a cave in Roquefort.
Gorgonzola and other blue cheese derivatives are showing what happens if you try to replicate the process elsewhere. The taste is different. OK. Gorgonzola is not fair as example because they changed the milk. But still, I tried other blue sheep cheeses. And no. Different. Clearly.
No.
American.
Can.
Make.
Roquefort.
Ever.
And they shall not be allowed to claim to do so.