SC - Fromage Bleau

[L Herr-Gelatt and J R Gelatt]

>Ill have to find my reference books, but essentially, the varietys of
>cheese relate to the local products, if memory serves-cheddar comes from
>cheddar, meunster comes from meunster, parmigian from parma, you get the
>drift. I do know that the blue mold in blue cheese is proprietary to
>that one cavey section of france, and unless it comes from there, it is
>only 'blue cheese'.
>
>margali
>(Cheese, Gromit, Cheese!)
>nothing quite like claymation noir, is there
>snicker
>

Actually, the blue culture in Roquefort is made from moldy bread crumbs that
the curds are sifted through prior to being packed in the vate.

Aoife, whose three year old does a wonderful "Cheese, Grommit" impression,
complete with the hands.

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