Home › The Waldorf Kitchen › Roquefort Cheese

Roquefort Cheese

This cheese is peculiar from the fact that it is made of ewe's milk, though some manufacturers are now using the milk of the cow. Naturally therefore it possesses a peculiar pungency and flavor, though in other particulars it somewhat resembles other veined cheeses. Upon the continent Roquefort takes precedence of many other makes, whether foreign or native; but in this country it is not so generally liked. It should not be cut until it is well advanced in the process of decay, and then its excellence can not be gainsayed. The mould is procured by the introduction of mouldy breadcrumbs, and by pricking to admit the air.

Sage or Green Cheese This is a variety of cream cheese made by adding sage leaves and greening to the milk. The following is a very good recipe: Pound the tops of fresh young sage leaves with an equal quantity of spinach leaves, and squeeze out the juice. Add this to the extract of rennet, and stir into the milk a sufficient quantity to suit the taste. When the curd comes, break, salt it, fill the vat high with it, press for a few hours, and then turn the cheese every day.