ANCIENTCHEESELOREsaystheworld’s
firstbluecheesewascreatedbyaccident
whena shepherdwhowaseatingcheese
andbreadin thecavesofRoquefort,
France,gotdistractedbya shepherdess.
Smitten,heintroducedhimself,andthe
couplefoundtheyhada lotin common
(theyworkedin thesameindustryafter
all)anda loveaffairbegan.Whenthe
shepherdessbrokehisheart,hereturned
tohiscaveandsadlyatewhatwasleftof
hisbreadandcheese– onlytodiscoverit
wascoveredin bluemould.It wasthe most
deliciousthinghe’devereaten.
ThebluemouldwasPenicillium
Roqueforti, nowusedin allbluecheese.
Today,thefinestRoquefortproducersstill
placeburntbreadin thecavestoattract
themould.Thebreadis groundandadded
tounpasteurisedsheep’smilkcurds,and
thewheelsarematuredin thecaves–
where,wehope,thatshepherdgotover
his heartbreak with a good cheese binge.
Bring8 cups(2L)watertotheboilin a
largesaucepanoverhighheat.Add1 tbs
salt,potatoesandbicarbsoda,andstirto
combine.Reduceheattolowandsimmer
for20-25minutesuntilpotatoesaresoft.
Placebutter,rosemary,garlicandfreshly
groundblackpepperin a smallsaucepan
overmediumheat,stirringcontinuously,
untilgarlicis golden.Strainthrougha fine
heatproofsieveintoa smallheatproof
bowl.Reservegarlicandrosemary.
Preheatovento230°C.Drainpotatoes
carefullyandtransfertothebowlwiththe
butter.Seasonandtossgentlytocoat.
Transferpotatoestoa largerimmed
bakingtrayandspreadevenly.Roast,
stirringoccasionally,for35-40minutes
untildeepbrownandcrispallover.
CrumbleRoquefortoverthepotatoes,
androastfora further3-5minutes.
Transferpotatoestoa bowlandscatter
overparsleyandreservedgarlicand
rosemary. Serve immediately.SELECTING& STORING
ThebestRoquefortis madeat theend
ofmilkingseason,in MayandJune.
Roquefortis maturedfora minimumof
90 days,releasedjustbeforeChristmas!
Thecheeseshouldbeivoryin colour,
witha soft,moist,crumblytexture.Serve
witha darkrye;theFrenchaddbutter,
too.Sauternesis theidealdrinkmatch,as
the sweetness balances the cheese’s salt.ROQUEFORT ROAST POTATOES1kgdesireepotatoes,peeled,roughly
choppedinto5cmpieces(^1) / 2 tspbicarbsoda
125ggood-qualityunsaltedbutter(we
usedLeConquerant-BeurredeBaratte)
2 tbsfinelychoppedrosemary leaves
3 garliccloves,crushed
120gLeRoiRoquefort
2 tbsflat-leafparsley leaves, finely
chopped PHOTOGRAPHY
BRETT
STEVENS
STYLING
KIRSTEN JENKINS
MERCHANDISING
EMMALY STEWART
@thestuddsiblings
FEELING
BLUE
for a sharp festive table.
64 delicious.com.au