Book: Fifty Foods That Changed The Course of History
Author: Bill Price
ISBN: 978-1-77085-427-7
Chapter 23: Roquefort Cheese
Go to Questions
Go to Directory of Fifty Foods That Changed the Course of History
Go to Directory of Articles & Books
Answer Key
1. Roquefort Cheese comes from Roquefort-Sur-Soulzon, France.
2. Lacaune Sheep is the name of the sheep raised in the Roquefort-Sur-Soulzon.
3. The milk from Lacaune Sheep is used to make Roquefort Cheese, which is aged for 3 months in the caves of Combalou.
4. Penicillium Roqueforti is the name of the fungus to make Roquefort Cheese.
5. Stilton Cheese and Gorgonzola Cheese use the same fungus as the Roquefort Cheese.
6. King Charles IV of France in 1411 passed a law saying that Roquefort-Sur-Soulzon is the only place that can sell cheese called Roquefort Cheese.
7. There are only 7 companies that exist in Roquefort-Sur-Soulzon that can sell cheese.
8. La Societe des Caves de Roquefort is the largest company with 70% of the Roquefort Cheese market.
Author: Bill Price
ISBN: 978-1-77085-427-7
Chapter 23: Roquefort Cheese
Go to Questions
Go to Directory of Fifty Foods That Changed the Course of History
Go to Directory of Articles & Books
Answer Key
1. Roquefort Cheese comes from Roquefort-Sur-Soulzon, France.
2. Lacaune Sheep is the name of the sheep raised in the Roquefort-Sur-Soulzon.
3. The milk from Lacaune Sheep is used to make Roquefort Cheese, which is aged for 3 months in the caves of Combalou.
4. Penicillium Roqueforti is the name of the fungus to make Roquefort Cheese.
5. Stilton Cheese and Gorgonzola Cheese use the same fungus as the Roquefort Cheese.
6. King Charles IV of France in 1411 passed a law saying that Roquefort-Sur-Soulzon is the only place that can sell cheese called Roquefort Cheese.
7. There are only 7 companies that exist in Roquefort-Sur-Soulzon that can sell cheese.
8. La Societe des Caves de Roquefort is the largest company with 70% of the Roquefort Cheese market.
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