On Wednesday We………..Eat Moldy Cheese!
Name a cheese that was, in country districts, before penicillin was discovered, applied to wounds to avoid gangrene? Did you guess it? The answer is Roquefort cheese!
Crumbly and slightly moist, with distinctive veins of blue mold, Roquefort cheese, along with Stilton and Gorgonzola, is one of the most notable of the blue or “moldy cheeses.” With a decidedly tangy flavor, this goat cheese, said to have been around for more than 1,000 years, also comes with a romantic tale of origination.
As recounted in Wikipedia, “Legend has it that the cheese was discovered when a youth, eating his lunch of bread and ewes’ milk cheese, saw a beautiful girl in the distance. Abandoning his meal in a nearby cave, he ran to meet her. When he returned a few months later, mold had transformed his plain cheese into Roquefort.”
Whether that is true or not, it is true that this cheese lead to the discovery of penicillin and is a delightful addition to main-course meat sauces, savory tarts, quiches, pies, or as a stuffing.
To celebrate National Moldy Cheese Day, try this easy and delicious recipe!
Ziti with Roquefort Sauce
- 6 ounces Roquefort cheese
- 1 1/2 cups heavy cream
- 1/2 cup canned low-sodium chicken broth or homemade stock
- 1/3 cup dry white wine
- 2 tablespoons butter
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 3/4 pound ziti
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley
In a medium bowl, mash the Roquefort with a fork. Add the cream a little at a time, whisking, until the mixture is fairly smooth. Some lumps of cheese will remain. In a medium, stainless-steel saucepan, bring the chicken broth and the wine to a boil over moderate heat. Cook until reduced to 1/2 cup, about 5 minutes. Add the butter. Reduce the heat to moderately low and add the Roquefort mixture. Cook, stirring, until the sauce thickens slightly, about 3 minutes. Add the salt and pepper. In a large pot of boiling, salted water, cook the ziti until just done, about 12 minutes. Drain the pasta and toss with the Roquefort cream sauce, the Parmesan, and the parsley. Serve with additional Parmesan.