Real Roquefort Cheese on Sale at Sigels Addison

The Original Roquefort Cheese
Sale $16.99, reg $26.99
Available at Sigel’s-Addison only (15003 Inwood Road – 972/387-9873)
Sigel’s Cheesemonger, Theresa McGee, has managed an incredible deal on this fantastic cheese from the finest producer of Roquefort in France . Alert CheeseHounds should act quickly before this great deal sells out!

Long, long ago, a shepherd on the Causse saw a pretty young girl far off in the shadows.  He decided to follow her, leaving his dog to guard the flock and putting his lunch of bread and curds of ewe’s milk in a little cave to keep it cool. A few days later, having been unable to catch up with the shepherdess, he finally returned, terribly hungry, to the cave.  There he found the bread and curds covered in mold.  Somewhat worried, he tried it… it was delicious. The miracle of Roquefort had taken place.

If the first duty of wine is to be red, then the first duty of Cheese is to be blue, and the most famous of the world’s Blue cheeses is undoubtedly Roquefort! With its fine milky white body, veined with emerald green and its well balanced flavor, this is truly the world’s most complex and outstanding blue cheese – boasting the highest levels of umami of any naturally produced food. Though similar cheeses are produced elsewhere, French cheese law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort. In accordance with the AOC Roquefort regulations, the production of all Roquefort cheeses requires whole, raw, ewes milk from within the Roquefort region and from the Lacaune breed.

The most venerated of the seven legal Roquefort producers in France is Societe de Caves Roquefort, established in 1863 and accounting for 60% of the appellation’s production. The secret of the Société Roquefort’s production lies in the unique 17th century cellars.  Thanks to the fleurines that allow the air to circulate in the cellars, their master cheesemakers are able to maintain the relative humidity near to saturation point: ideal conditions for the development of the subtle and unequalled flavor of Société Roquefort.