Roquefort

Roquefort (AmE [ˈɹɔʊkfɚt], BrE [ɹɒkˈfɔː], French [ʀɔkfɔʀ]; from Occitan ròcafòrt [ˌrrɔkɔˈfɔɾt]) is a sheep milk blue cheese from the south of France, and together with Bleu d'Auvergne, Stilton and Gorgonzola is one of the world's best-known blue cheeses. Though similar cheeses are produced elsewhere, European law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin. Roquefort is sometimes known as the "King of Cheeses", a distinction that is also used for the Italian Parmigiano Reggiano, the French Brie de Meaux & Époisses de Bourgogne, and the English Stilton[citation needed].

The cheese is white, crumbly and slightly moist, with distinctive veins of green mould. It has characteristic odor and flavor with a notable taste of butyric acid; the green veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3 kilograms, and is about 10 cm thick. As each kilogram of finished cheese requires about 4.5 litres of milk, Roquefort is high in fat, protein and minerals, notably calcium.

Source: http://en.wikipedia.org/wiki/Roquefort_cheese

Antipasto

Antipasto means "before the meal" and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, marinated vegetables, olives, small pickles, various cheeses, such as provolone or fresh mozzarella and peperone which are marinated small green bell peppers, (not to be confused with the sausage, pepperoni). Other additions may be anchovies, or bruschetta (toasted bread, upon which one may put the meats or cheeses). The antipasto is usually topped off with some olive oil.

Antipasto is served at the table and signifies the official beginning of the Italian meal, more like a starter. Many compare antipasto to Hors d'oeuvre, but there are differences. Hors d'oeuvres are served at a cocktail party, or at many receptions, as a single meal, and served while guests are still standing, and tend to be served off trays in the most formal settings, or placed on a table.

From Wikipedia, the free encyclopedia