4 June 1070 - ROQUEFORT CHEESE CREATED IN A CAVE NEAR ROQUEFORT, FRANCE: Roquefort is a sheep milk blue cheese from Southern France. Though
similar cheeses are produced elsewhere, EU law dictates that only those
cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may
bear the name Roquefort, as it is a recognised geographical indication,
or has a protected designation of origin.

The cheese is white, tangy, creamy and slightly moist, with veins of
blue mold. It has a characteristic fragrance and flavor with a taste of
butyric acid; the blue veins provide a sharp tang. It has no rind; the
exterior is edible and slightly salty. A typical wheel of Roquefort
weighs between 2.5 and 3 kg (6 and 7 lb), and is about 10 cm (4 in)
thick. Each kilogram of finished cheese requires about 4.5 liters of
milk to produce. In France, Roquefort is often called the "King of
Cheeses" or the "Cheese of Kings", although those names are also used
for other cheeses.

According to legend, Roquefort cheese was discovered when a youth,
eating his lunch of bread and ewes' milk cheese, saw a beautiful girl in
the distance. Abandoning his meal in a nearby cave, he ran to meet her.
When he returned a few months later, the mold (Penicillium roqueforti)
had transformed his plain cheese into Roquefort.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cauliflower & Roquefort Soup
Categories: Soups, Cheese, Vegetables, Booze, Poultry
Yield: 5 Servings

60 g Butter
1 md Onion; chopped
1 md Cauliflower
1 lg Boiling potato
1 l Chicken broth
2 tb Snipped chives
1/2 ts Herbes de Provence
Few drops liquid pepper
- seasoning
237 ml Heavy cream
2 lg Egg yolks; room temp
30 ml Armagnac *
227 g Roquefort; crumbled
Chives; garnish

From Food and Wines of France, Inc.

Melt butter in large, heavy Dutch oven over moderately
high heat and saute onion for 1 minute; cover; sweat
for 10 minutes.

Meanwhile, halve and core the cauliflower. Reserve some
flowerets and chop remainder to total about 6 cups.

Peel and dice potato. Add cauliflower and potato to
Dutch oven; cook, stirring, for 1 minute. Add chicken
broth, chives, Herbes de Provence and red pepper
seasoning.

Bring to boil; cover; lower heat and simmer for 10
minutes, or until vegetables are just tender. Cool
slightly. Puree all but 355mL mixture in food processor
or blender in batches; return to pan.

In a small bowl, blend cream, yolks and Armagnac; add
235mL of the hot soup, beating constantly with wire whip.

Return to pan; add half of crumbled Roquefort. Heat very
slowly, stirring constantly, until cheese melts and soup
thickens slightly. Do not allow soup to boil.

Garnish soup with reserved cauliflowerets, crumbled
Roquefort and chives.

* I substituted some Laird's Applejack which I had on
hand.

Makes 4 to 6 servings.

Courtesy of Fred Peters.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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... "The truth is more of a stranger than fiction." -- Mark Twain
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