Roquefort cheese | ||
Type of dish:
| price is subject to an agreement | |
Proper and healthy nutrition for any person is, first of all, a balanced and varied diet based on consumption of all vitamins necessary for a person. In this sense, the Roquefort cheese is a leader: it is healthy, tasty, contains a lot of useful trace elements.
The original Roquefort cheese must be exclusively made of sheep milk. The historical place where Roquefort was created is the territory in the south of the mountain range in the center of France. Just because sheep breeding has been strong for a long time, powerful family farms have developed, and there has never been a shortage of farm and village products of high quality. Farmers found the logical application of sheep’s milk in cheese production.
The Roquefort cheese is accepted to make of sheep milk according to the standard recipe, however, nowadays, cow milk is also used for the production of this cheese. But both types have special brand noble mold.
There is an amazing legend about the origin of this cheese. Long time ago a young shepherd was grazing his sheep in the mountains when he decided to have lunch. He went into one of the nearest caves, where he began to eat his simple sheep cheese with a piece of black bread. When he started eating, he saw a beautiful girl passing by. He forgot about his food, rushed after the girl. When he returned to that very cave in a month, he found the left sheep cheese already covered with light blue mold. He tried it and the taste amazed him. Thus, the history of this absolutely delicious and healthy cheese began.
The original Roquefort cheese must be exclusively made of sheep milk. The historical place where Roquefort was created is the territory in the south of the mountain range in the center of France. Just because sheep breeding has been strong for a long time, powerful family farms have developed, and there has never been a shortage of farm and village products of high quality. Farmers found the logical application of sheep’s milk in cheese production.
The Roquefort cheese is accepted to make of sheep milk according to the standard recipe, however, nowadays, cow milk is also used for the production of this cheese. But both types have special brand noble mold.
There is an amazing legend about the origin of this cheese. Long time ago a young shepherd was grazing his sheep in the mountains when he decided to have lunch. He went into one of the nearest caves, where he began to eat his simple sheep cheese with a piece of black bread. When he started eating, he saw a beautiful girl passing by. He forgot about his food, rushed after the girl. When he returned to that very cave in a month, he found the left sheep cheese already covered with light blue mold. He tried it and the taste amazed him. Thus, the history of this absolutely delicious and healthy cheese began.
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Farm food and cheese to order. Camembert | ||
Type of dish:
| price is subject to an agreement | |
Any dairy product, especially cheese, is very important for a proper nutrition and balanced diet. If you eat the Camembert cheese, the food becomes not only healthy, but also surprisingly tasty.
The authentic Camembert cheese, made due to all technologies, is very soft and fat, covered with a thin white mold on top. It is similar to Brie cheese, but cheese experts know that their main difference is that the Camembert, because of the peculiarities of its preparation, has a higher fat content and so is very soft. The authentic Camembert melts if it is not in the fridge or cellar.
There is an interesting legend that it was the Camembert cheese, which melted a bit, inspired Dali, the great mystifier, to create an idea about the "soft watches".
The history of its creation is very entertaining. It is considered that it appeared in the period of the Great French Revolution, and the creator of this cheese was Marie Harel, a peasant woman who had saved a runaway monk in her village. In gratitude for his salvation, he taught her how to make Brie cheese. Here it is important to understand that in the future, when Marie and her family started producing the cheese according to the monk's recipe, they made a completely different cheese, at that time it was not even known as Camembert. The reason was the following. For the production of cheese the conditions of preparation, including the climate, the quality of the milk, the way the cows feed, the cows’ breed and many other things that actually always depend on the place of the cheese production, are important. For this reason, Brie, which must be prepared in other conditions, was not like Harel’s cheese.
Already in the 19th century, Napoleon III accidentally tasted this cheese and he really liked it. Thanks to this occasion, the Camembert cheese became fashionable in Paris. A lot of people ordered homemade village cheese that the Harel family made, soon they grew rich. Napoleon III, knowing that the cheese had been originally cooked in Camembert, called it with the name of this village. Since then, an amazing sort of cheese has appeared.
We must notice that this story allows us to pay attention to the necessity of the preparation of homemade food, and choosing the products we must always focus on high-quality stuffs that are produced by ecological farms. Only high-quality farm products allow the housewives to prepare delicious homemade food.
The authentic Camembert cheese, made due to all technologies, is very soft and fat, covered with a thin white mold on top. It is similar to Brie cheese, but cheese experts know that their main difference is that the Camembert, because of the peculiarities of its preparation, has a higher fat content and so is very soft. The authentic Camembert melts if it is not in the fridge or cellar.
There is an interesting legend that it was the Camembert cheese, which melted a bit, inspired Dali, the great mystifier, to create an idea about the "soft watches".
The history of its creation is very entertaining. It is considered that it appeared in the period of the Great French Revolution, and the creator of this cheese was Marie Harel, a peasant woman who had saved a runaway monk in her village. In gratitude for his salvation, he taught her how to make Brie cheese. Here it is important to understand that in the future, when Marie and her family started producing the cheese according to the monk's recipe, they made a completely different cheese, at that time it was not even known as Camembert. The reason was the following. For the production of cheese the conditions of preparation, including the climate, the quality of the milk, the way the cows feed, the cows’ breed and many other things that actually always depend on the place of the cheese production, are important. For this reason, Brie, which must be prepared in other conditions, was not like Harel’s cheese.
Already in the 19th century, Napoleon III accidentally tasted this cheese and he really liked it. Thanks to this occasion, the Camembert cheese became fashionable in Paris. A lot of people ordered homemade village cheese that the Harel family made, soon they grew rich. Napoleon III, knowing that the cheese had been originally cooked in Camembert, called it with the name of this village. Since then, an amazing sort of cheese has appeared.
We must notice that this story allows us to pay attention to the necessity of the preparation of homemade food, and choosing the products we must always focus on high-quality stuffs that are produced by ecological farms. Only high-quality farm products allow the housewives to prepare delicious homemade food.
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Buche de Chevre cheese (Chevre) | ||
Type of dish:
| price is subject to an agreement | |
The history of the appearance of this unique cheese carries us back to the 8th century, when the Christian troops forced the Arab conquerors out of the French lands. Because of the great losses, a lot of Saracens left widows who settled in France and found new husbands among the local inhabitants. They taught Frenchmen to make this amazing cheese of goat's milk. The birthplace of cheese is now considered to be the town of Buche de Chevre.
In general, the majority of people, especially those living in large and polluted cities, dream of getting homemade food, products from villages located in ecological areas.
French family cheese dairies obtain the best ingredients for the production of the Buche de Chevre cheese owing to the fact that the Frenchmen appreciate and save the nature, small towns, create favourable conditions for the good economical activity thanks to the local farm products of first rank, milk, excellent ecology and wonderful meadows.
The Buche de Chevre cheese has a fruit flavor that is why it is accepted to serve it with different fruits, especially with figs. The delightful blend of flavour and texture of the Buche de Chevre goes well with white wine.
In general, the majority of people, especially those living in large and polluted cities, dream of getting homemade food, products from villages located in ecological areas.
French family cheese dairies obtain the best ingredients for the production of the Buche de Chevre cheese owing to the fact that the Frenchmen appreciate and save the nature, small towns, create favourable conditions for the good economical activity thanks to the local farm products of first rank, milk, excellent ecology and wonderful meadows.
The Buche de Chevre cheese has a fruit flavor that is why it is accepted to serve it with different fruits, especially with figs. The delightful blend of flavour and texture of the Buche de Chevre goes well with white wine.
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