There’s a legend about roquefort (that bluish-green specked cheese from southern France) and its accidental invention. I have a thing for legends, folktales, fairytales and myths (and a collection of hundreds of books about these from around the world) so I want to believe it. A young shepherd, whose eye was caught by a fair damsel, left behind his wrapped bread and cheese snack in a cave, only to rediscover it weeks later as a moldy tastier cheese. Some appetites are by-products of other appetites. Roquefort is often paired with pears and/or walnuts and is excellent with whisky… because whisky is excellent. A friend recently told me a story of how his great uncle would crumble roquefort cheese, splash on some whisky and turn into a paste that he (and the teenagers) ate with a spoon, which they enjoyed and remember fondly (both the great uncle and cheese-whisky mix). In my attempt to recreate the whisky, roquefort and walnut mix, and to try out a new sealed two-part silicone mould (which wasn’t quite the success I had hoped for, taste and texture-wise nor aesthetically and which you could witness in the attached video). The following recipe here is my more succesful second attempt… Whiskyyyyyyyy !
21.03.2015
the roquefort filling will ooze out of the sides because each strip wasn’t sealed, gather the melted cheese with a pastry brush and brush the middle parts of each strip for an additional cheesy crusty topping !
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