A cheese steeped in history, legend, and surprising health benefits. This video is my nerdy love letter to Roquefort because – yes – it is my favorite cheese.
BTW one of my favorite ways to enjoy many of these cheeses (when I'm feeling blue ;^) is atop a steak (ribeye, or NY strip esp ;^) topped again with grilled sliced onions. However, some are best (stilton seems to be my fav) as desert with walnuts, dried figs, and a few pieces of 70% (or grater ;^) dark chocolate.
Your article brought back old memories. Roquefort is the first solid food I ever ate after milk. And since you seem to like good food, I'd like to introduce you to the "Poire au Roquefort." The best pear to make it with is the "Comice". However, it's a delicate one and the storage and the time of ripening are crucial. In the traditional roquefort crème fraîche sauce you can add hazelnuts, walnuts, etc.
Thanks for your videos, always a pleasure to listen
While you note that there are many benefits identified for Roquefort, are there any data on other blue cheeses? Some benefits may come from the fact that it is a sheep cheese, but similar studies of other blue cheeses (e.g., gorgonzola, Stilton, even something from Vermont) could tease out whether you ought to be singing the blues as well?
My favorite combo for Roquefort is on top of the ribeye, second, fresh figs stuffed with Roquefort and third, the stuffed olives. I also really like it with a light drizzle of raw honey. Now that is a potent gut balm😂. Have not tried on eggs. Since the benefits (and superb taste) come from raw milk and active mold, wouldn't heating it destroy most of them?
How did I forget the figs and roquefort. Classic! You must try on eggs! I don't think heating right before eating (esp at lower temperature just to get it to melt) would have too much of an effect. Although I could be wrong... I wouldn't blast it at 400
An interesting love letter to (also) my favorite cheese. Love it in my scrambled eggs but most by prodding it and licking it of my index finger. Thanks Nick!
As a fellow blue cheese lover, I was saddened to find in Dr. Richard J. Johnson's beautifully written "Nature Wants Us To Be Fat" that aged cheeses, including Roquefort, might cause gout. Because I've been lucky enough not to suffer that ailment, I'm working off an old memory of what this great researcher said in his book, so please double-check before relying on this hurried heads-up.
Dr J and I will have to have a little talk... How Dare He challange my confirmation bias ;)... jk. I don't think Blue Cheese will cause gout in those not already predisposed. Certainly, every N = 1 is distinct, and some people need to be more mindful of purines and histamines. But - for most people - it's not a concern.
I'm thinking there are stiltons of puns to be had, but can't seem to wheel many of them out.
Ha! Hadn't thought of that one. Definitely original.
That cheesecake sounds ridiculous... Ridiculously GOOD, that is. 🤤
I suspect I'll try it sometime, although likely a little lighter on the Roquefort and heavier on the cream cheese. Thanks for the recipe!
Let me know how the experiment goes!
Had it on fried eggs with scallions and micro-greens (Brasica mixture)
Yum!
BTW one of my favorite ways to enjoy many of these cheeses (when I'm feeling blue ;^) is atop a steak (ribeye, or NY strip esp ;^) topped again with grilled sliced onions. However, some are best (stilton seems to be my fav) as desert with walnuts, dried figs, and a few pieces of 70% (or grater ;^) dark chocolate.
I could eat my body weight of olives stuffed with blue cheese — guess I should make my own with Roquefort instead.
You'd need to move to France... it's pretty tightly regulated...
Your article brought back old memories. Roquefort is the first solid food I ever ate after milk. And since you seem to like good food, I'd like to introduce you to the "Poire au Roquefort." The best pear to make it with is the "Comice". However, it's a delicate one and the storage and the time of ripening are crucial. In the traditional roquefort crème fraîche sauce you can add hazelnuts, walnuts, etc.
Thanks for your videos, always a pleasure to listen
Evolved tastes for a infant. Thanks for the "pearing" tip, and the kind words Alex :)
While you note that there are many benefits identified for Roquefort, are there any data on other blue cheeses? Some benefits may come from the fact that it is a sheep cheese, but similar studies of other blue cheeses (e.g., gorgonzola, Stilton, even something from Vermont) could tease out whether you ought to be singing the blues as well?
Hi, Nick,
My favorite combo for Roquefort is on top of the ribeye, second, fresh figs stuffed with Roquefort and third, the stuffed olives. I also really like it with a light drizzle of raw honey. Now that is a potent gut balm😂. Have not tried on eggs. Since the benefits (and superb taste) come from raw milk and active mold, wouldn't heating it destroy most of them?
How did I forget the figs and roquefort. Classic! You must try on eggs! I don't think heating right before eating (esp at lower temperature just to get it to melt) would have too much of an effect. Although I could be wrong... I wouldn't blast it at 400
Thanks. Will dedinitwly try it!
Homemade Roquefort dressing!
1 cup sour cream
1/4 cup mayo
1 tablespoon white vinegar
1/4 tsp each of salt, garlic powder, celery seed, and ground pepper
3 (ish) ounces of Roquefort cheese, crumbled
stir it all together - it makes a very thick, delicious salad dressing.
Lovely! Thanks for sharing Kelly. Hope that Mayo is DIY or Avocado oil mayo ;)
It should be!
You may like the "Fourme d'Ambert" or "Fourme de Montbrison", milder in taste, same mold but with raw cow's milk
I'm an A2 guy most of the time. But I'm typically down to risk it on a new blue cheese... thanks!
Unfortunately, if you are a genetically low DAO producer, blue cheeses are off the menu, or on a very rare appearance schedule.
Thank my lucky genetics then...
Thanks for a punny and informative 1st morning read 💙
Happily Sarah!
An interesting love letter to (also) my favorite cheese. Love it in my scrambled eggs but most by prodding it and licking it of my index finger. Thanks Nick!
SO GOOD TOM!
As a fellow blue cheese lover, I was saddened to find in Dr. Richard J. Johnson's beautifully written "Nature Wants Us To Be Fat" that aged cheeses, including Roquefort, might cause gout. Because I've been lucky enough not to suffer that ailment, I'm working off an old memory of what this great researcher said in his book, so please double-check before relying on this hurried heads-up.
Dr J and I will have to have a little talk... How Dare He challange my confirmation bias ;)... jk. I don't think Blue Cheese will cause gout in those not already predisposed. Certainly, every N = 1 is distinct, and some people need to be more mindful of purines and histamines. But - for most people - it's not a concern.
Does blue cheese have any of the same benefits?
Roquefort is a blue cheese... others also have health benefits. But Roquefort is King ;)
I love roquefort cheese, bit I just heard it might contain roquefortine c, a mycotoxin that’s neurotoxic.
I’d love to hear your thoughts