Roquefort Verniers
¥58.88 100g pack
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Roquefort Verniers is a hand-crafted traditional cheese made by Vernières Frères, an independent and family-run company. They have made and distributed their own Roquefort since 1890.
The cheese is made of unpasteurized sheep’s milk, moulded at their own dairy and is then matured in naturally dug and vented caves among the fallen rocks of Combalou in Roquefort.
Vernières Frères perpetuates and improves its food-process in order to give its cheeses a generous nature and a subtle taste. Thereby its art and skill know-how is well renowned around the world.
About Roquefort
Roquefort is one of the greatest cheeses of France, made from full-fat, unpasteurized sheep’s milk. It has blue veins dispersed throughout its body, developed from the spores of Penicillium roqueforti before the cheese is pressed.
It is so tasty and loved that it was a favourite of Emperor Charlemagne, and it is locally called the ‘cheese of kings and popes’. It has a moist rind on the exterior, while on the inside it is crumbly in texture and creamy, tangy, intense, complex, sharp, and salty in terms of flavour, with a white paste marbled with blue mould.
It must mature for at least five months in caves in the south of France. While high in fat and salt content, it is also health-beneficial, as it is proved that it has unique anti-inflammatory properties. It pairs extremely well with figs, nuts, sweet white and powerful red wines.
Roquefort History
Roquefort is first mentioned in 1070 in the context of the Carolingian period. At the end of the Middle Ages, its reputation extends to the Mediterranean regions (Toulouse, Marseille, Montpellier). In the 15th Century, under Charles VI, the refining of the cheese became the monopoly of the people of the village where this cheese takes its name and the caves were granted protected status.
In turn, Charles VII granted the people of Roquefort another privilege: in 1666, the Parliament of Toulouse votes a decree allowing for the sanction of producers of fake cheese. Roquefort, “the land where neither vineyards nor corn will grow”. Traders of false Roquefort are punishable by the 1666 decision of the Parliament of Toulouse. During the Age of the Enlightenment, the French philosopher Diderot attributes the title “King of Cheeses” to this cheese.
In the 19th Century, many ambassadors’ and consuls’ reported that Roquefort contributes – in much the same way as Champagne – to the notoriety of France in the United States.
The cheese became internationally renown in the 20th Century. It was the first cheese to be granted, in 1925, the title Appellation d’Origine – ‘label of origin’, a mark or guarantee of quality; in 1951, at the International Convention of Stresa, Roquefort is confirmed as an Appellation d’Origine on an international level.
Today, it is recognised throughout Europe as an Appellation d’Origine Protégée, a ‘protected label of origin’. The terms of production are precisely set up by the Designation Decrees of January 22nd, 2001 and May 17th, 2005.
