A "rond point" metallic art display - the sheep for the cheese!Decided to go for a look around another part of the district today. We headed to Roquefort ((population 680!)– home to the world’s most prestigious and priciest blue cheese.
We went to “La Societe” the major producer of Roquefort – churns out 70% of the world’s supply.
This was fascinating and a slick production for tourists. They used animated models to show how millions of years ago there was an earthquake which disintegrated the mountain into a chaotic heap of rocks riddled with natural faults and caves. These caves were ingeniously adapted for the purpose of cheesemaking. Roquefort is protected by “Protected Designation of Origin” and is only 2km long, 300m wide and 300m deep.The caves have a constant temperature of around 10 degrees.
The cellar we visited is 11 storeys high and there are natural ‘fleurines’ (draughts of air) on every level.
The penicillium is made in loaves of mouldy bread and then mixed with the milk from the ewes. The draughts of air encourage the growth of this through the cheese in little veins from the inside out.
Of course this finished with tastings!! Yum!! Naturally Hermione wasn’t keen that we were there at all.
We went to “La Societe” the major producer of Roquefort – churns out 70% of the world’s supply.
This was fascinating and a slick production for tourists. They used animated models to show how millions of years ago there was an earthquake which disintegrated the mountain into a chaotic heap of rocks riddled with natural faults and caves. These caves were ingeniously adapted for the purpose of cheesemaking. Roquefort is protected by “Protected Designation of Origin” and is only 2km long, 300m wide and 300m deep.The caves have a constant temperature of around 10 degrees.
The cellar we visited is 11 storeys high and there are natural ‘fleurines’ (draughts of air) on every level.
The penicillium is made in loaves of mouldy bread and then mixed with the milk from the ewes. The draughts of air encourage the growth of this through the cheese in little veins from the inside out.
Of course this finished with tastings!! Yum!! Naturally Hermione wasn’t keen that we were there at all.
All the medals Roquefort has won! The 3 different varieties were all very nice and of course we bought some to take home. The whole way through this visit I couldn’t help but think of Dad who is an avid cheese lover – blue in particular. I think he has never had Roquefort – I don’t think we have it in NZ because it isn’t made from pasteurized milk so we can’t import it. He would have just loved this whole experience, it is a shame he can’t be sent any so I will do the tasting for him and relay the adventure!
We carried on our journey to the Languedoc capital – Montpellier. An hour by autoroute but amazingly no tolls this time.
What a confusing city – the first we had been in where signs to city centre were hard to find. So a few wrong turns and no map we finally made it to a parking building and walked into the historic old centre of town. It was very pretty with little lanes that all interconnect and have beautifully decorated shops.
We were on a mission to find an internet café and a chocolatier – the first time we will buy chocolates! Also we really needed to go back to a supermarket again!
So after a race around the town – I wasn’t even allowed to look at all the Xmas markets as time was precious!
Headed out of town and home at 8:20. We were as French as we could be – in our gite, having a late tea 9:00, French onion soup and baguette!
So after a race around the town – I wasn’t even allowed to look at all the Xmas markets as time was precious!
Headed out of town and home at 8:20. We were as French as we could be – in our gite, having a late tea 9:00, French onion soup and baguette!
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