Customer Reviews

Roquefort Vernieres (8 ounce) by igourmet

5 star:		(5)
4 star:		(2)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

'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 "pāté" 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'

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.

I would say for the price, this one would be difficult to beat. I love Roquefort cheese and I make all my own salad dressings. For my blue cheese recipe I use this brand. It is less expensive than some, but the quality is extremely high and unless you have extremely sensitive taste buds, you will not be able to tell the difference in this and a more expensive brand. I don't even mind telling people who go gaga over the stuff what brand I am using. This stuff is always available, is relatively inexpensive and taste great. I could not ask for more.

This was among the best Roquefort I have eaten. I could have eaten more than the 8 oz in one sitting.

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!

This is a rich, robust roquefort cheese, a little grainy. It melts in your mouth and can you taste it!

Almost to rich and creamy. Should be a law against this cheese tasting so good.

It's expensive for two little wedges, about $30, plus 2nd day shipping. The shipping cost almost
as much as the cheese. If you can afford, buy it. Even if just to taste. Serve at a party. I thought it was going to be a block of cheese, not small wedges. ???

They pack it in a styrofoam container with an ice pack. Neat. I can believe, when they say
this is the best roquefort cheese ever made.

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.