les sauvages!!! pourrai partager...
Quand on pense que même en Tasmanie aujourd'hui, apparemment, beaucoup de gens sont prêts à acheter le Roquefort entre
, on imagine facilement le nombre d'intermédiaires alléchés qui sont prêts à se mettre des coups de martinet pour en trouver à tout prix...
Royal fanfare for cheesy kingBy JOHN BRIGGS
12oct05
FORMER French president Charles de Gaulle once asked how was it possible to unite a nation with about 350 varieties of cheese.
But one thing the French, and the rest of the world, agree on is
Roquefort cheese, known as the "
king of cheeses".
And now you can buy it in Hobart after a 10-year period of deprivation for gourmets.
The Federal Government, through the quarantine service, banned its importation to Australia because of issues to do with pasteurisation.
The product of the southern Aveyron region in southwest France is made from natural ewe's milk.
Now the ban has been lifted, the Roquefort is safely packaged, and
Tasmanian cheese-lovers are willing to pay $80 a kilo for the pleasure.
Nicole Frith-Trioli, from the Wursthaus Kitchen, received the first batch yesterday and said it had all been pre-sold.
"There has been amazing anticipation about the first shipment -- people keep on asking if their Roquefort has arrived and we've had to ration it," Ms Frith-Trioli said.
"People are very happy to pay the price for top quality and that's what they get with this cheese."
Ms Frith-Trioli spent a decade in the wine industry and has made many trips to France. She has been to the village of Roquefort to sample the blue cheese.
"It's very different to the usual blue cheeses -- smooth and slightly milky and also a little crumbly," she said.
The cheese is matured at just the right temperature in mountainside caves for about three months.
http://www.themercury.news.com.au/commo ... 62,00.html