We recently introduced a scrumptious Roquefort Crème that is quickly becoming a favorite in our stores so I wanted to share some fun facts about Roquefort and delicious, easy recipes for you to try.
• Roquefort cheese is made exclusively from the milk of Lacaune Sheep.
• It takes 12 liters of milk to make 5.75 pounds of Roquefort
• A “master cheese ager” known as Maitre Affineur, cares for the cheese as it ages.
• Roquefort cheese is aged in caves.
• Roquefort cheese has a PDO and can only use the name if it is aged in the natural Combalou caves of Roquefort-sur-Soulzon.
Our Roquefort Crème has all the strengths of Roquefort Cheese, but has a softer finish that is easier on the pallet and won’t overpower lighter dishes. You can serve it right out of the jar on our fornelli crackers or use it as an ingredient in a variety of dishes.
For the cream puffs:
• 3 1/2 tablespoons butter
• 1/2 cup flour
• 2 eggs beaten
• 1/2 cup milk
• pinch of salt
For the filling:
• 5 oz cream cheese
• 4 tbsp whipped cream
• Piment d’espelette
• fresh parsley to garnish
PREPARATION
Line a baking sheet with parchment paper and preheat the oven to400° F. Put the milk in a saucepan and add the butter and salt. Bring the milk to a boil. When the butter has melted add all the flour and stir. Remove from heat. Stir in the eggs one by one; add each one only after the previous one is mixed in. The dough should be glossy. Put the dough in a piping bag and pipe about 30 small balls on the baking sheet. Bake the puffs 15 minutes until golden. Bake 30 puffs and allow to cool completely. Create the mousse by mixing all the ingredients, and then spoon the mousse into a piping bag. Cut the puffs in half and pipe the cream cheese mixture in. Serve with fresh herbs on a serving
Make a gourmet salad dressing:
1 Tablespoon Balsamic Vinegar IGP
3 Tablespoons Oulibo Extra Virgin Olive Oil
1 Tablespoon Roquefort Crème
3 Tablespoons of water
Salt & Pepper to taste
Try this vinaigrette over mixed greens with pears or dried cranberries with spicy walnuts
