Day 2 Société Roquefort - Cheese-A-Day Challenge

Day 2 of the challenge and today's cheese is Roquefort made by Société. Their website describes it as such, "Société® Roquefort has an ivory-coloured paste with emerald-green veining and a creamy, moist texture. Its rich, intense sheep milk flavour balances the blue mould aroma creating the magic taste that has made Roquefort famous around the world and distinguished it by many as the King of Cheeses."

Facebook;

[scotmcpherson]

If I remember correctly, Societe Roquefort is the original and most ancient blue cheese, the cultures having been taken from the Societe cheese cave else where to propogate the family of blue cheeses around the world.

This is my favorite blue, it's my favorite cheese. It's so funky that it almost taste fruity, like apricot.


I also find when I eat too much, my heart starts racing a bit...not sure why that is, but it's something to watch out for.

[patrickhayes]

Because of you I tried this exact cheese and it's amazing. Thank you. And they let it be shipped to the U.S as well .

[captainvegas]

Midwest America here. We had -32°C wind chills just a few days ago. I know it's boiling in Australia, but your month of taste tests warms this American heart. Thank you, Gav!

[JosiahMcCarthy]

Nice video, just a note: Penicillium roqueforti is named after the cheese, which is named after the location, not the cheese named after the mold.

[jessicaabroad]

I can’t believe I get the privilege of getting to see you try my favorite cheese for the first time!

[tortuegeniale]

Also very good in sauce.
(oignon/Roquefort melting a bit in a pan/...a bit of white vine/ reduction/ liquid cream / reduction...finish)
or (1/2 Roquefort melt in pan / liquid cream + other half, (pepper thyme)/ reduction...finish)
Try, if you want to change. Salut
(No need salt with Roquefort)

[Humanhannah]

I dont even eat dairy and I love your videos! Always entertaining and fun to watch, thanks for all the hard work you put into the channel!

[MRT]

We had -36 farenheit here in northern Minnesota. Some areas around me got down into the -50's. So, yes, enjoy your warm temps! :-)

[JamesHepp]

Another great video! Love the series. The quality of these 4k, outdoor, films is outstanding.

[bundesautobahn]

I actually liked Société's Roquefort. In fact, I loved it. Sometimes I bought the one with several slices of them and would eat them just like that. That was back in Germany, we don't get any Roquefort here in Costa Rica. And I also may have used it once for a blue cheese pasta sauce (which is usually made with Gorgonzola cheese), even a Blue Stilton can be used for that purpose.

[shawnemerylalfarosuyo]

love your new series! keep em coming! i'm one of your huge fan!!

[joshd]

The Tasmanian blue from woolies or IGA is awesome as is the washed rind brie from woolies its got a red mould on the outside bloody delicious if you need some nice Aussie varieties to try for this series

[theresagould]

Have you ever met/eaten a cheese you didn't like?

[PierresWildAdventure]

Thanks for the review I was thinking about buying this cheese

[tysonmayberry]

OMG you re the cheese guy and you are just now tasting the king of cheese?

[johnlord]

Unfortunate with modern packaging vs french residential brie cheese with perforated wrap and wood container. Would be so much different and better.

[BWG]

Hey Gavin. There’s this amazing cheese shop called, Le fromage yard in Brissy. You should check it out epic you do come here.

[TheGuanche]

Probably my favorite cheese. That sharp taste stays for quite a while tho

[tinovanderzwanphonocave]

here in Europe I often get it for 5 euros for 3 pieces and I can decide which 3 kinds of cheese to choose from!

[superresistant]

This cheese used to be banned from Australia.
In the US, George W. Bush wanted to tax it 300%.