» Roquefort Vernieres (8 ounce) by igourmet.com

Roquefort Vernieres (8 ounce) by igourmet.com Reviews

Customer Rating:
Summary: fabulous cheese
Comment: I bought this cheese at Di Bruno's - one of Philadelphia's famous cheese shops. It was a little sweetw , creamy with a slight crumble. I melted this cheese on top of a strip steak and served it with a balsamic reduction - it was fabulous. In recent months i have been enjoying point reyes, which is also a good cheese for steak. when i asked in the store, this is what was recommended.

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Customer Rating:
Summary: Great, but not enough
Comment: This was among the best Roquefort I have eaten. I could have eaten more than the 8 oz in one sitting.

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Customer Rating:
Summary: A decent Roquefort, but not especially well-aged.
Comment: Vernieres is my staple brand for Roquefort, primarily because it is more readily available than other brands. This is a solid choice for most occasions if you're looking for a robust, pungent blue, particularly at this price, although a savvy shopper can find it MUCH cheaper if one knows where to look -- and I do. :) The only downside is that the typical Vernieres wedge or wheel tends to be underaged as Roquefort goes, not nearly enough bluing, and generally too much firmness/not enough softening of the texture. On rare occasion I can find a wedge of this brand very well aged indeed, and then it truly lives up to its reputation as the King of Cheeses. Yum!

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Customer Rating:
Summary: Roquefort cheese from igourmet
Comment: For a lover of roquefort cheese, this product is a delight. And inexpensive, compared to offerings from other sources, does not mean inferior by any means. I recommend it to others, and will certainly buy more in the near future.

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Customer Rating:
Summary: Wonderful - a slightly rawer flavor that Danish Blue
Comment: 'Roquefort is considered as the "King of cheeses". It has a tingly pungent taste and ranks among blue cheeses. Only the milk of specially bred sheep is used and is ripened in limestone caverns. It has the cylinder-shape with sticky, pale ivory, natural rind. Ripe Roquefort is creamy, thick and white on the inside and have a thin, burnt-orange skin. The ripening of the cheeses is in the natural, damp aired caves found under the village of Roquefort-sur-Soulzon. It is the quality of the milk, the processing of the curd, the adding of "Penicillium roqueforti" and finally the ripening in natural caves that give us this unique and remarkable cheese. The exterior aspect of a Roquefort should be white and faintly shiny. The "pâté" should be cohesive, at the same time slightly crumbly. This cheese has a distinct bouquet and a flavor that combines the sweet burnt-caramel taste of sheep's milk with the sharp, metallic tang of the blue mould. Also frequently added in dressings and salads'

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