Celine Posted November 16, 2009 Share Posted November 16, 2009 I have just read the story about how Roquefort cheese was discovered. Does this mean that those with celiac cannot tolerate such cheese due to the bread content or is the present day stuff made differently? Link to comment Share on other sites More sharing options...
Clair Posted November 16, 2009 Share Posted November 16, 2009 What bread content? [8-)]What story have you read? Link to comment Share on other sites More sharing options...
Théière Posted November 16, 2009 Share Posted November 16, 2009 [quote user="Clair"]What bread content? [8-)]What story have you read?[/quote]The stuff round the outside on a sandwich [:D][;-)] Link to comment Share on other sites More sharing options...
Clair Posted November 16, 2009 Share Posted November 16, 2009 [quote user="Théière"][quote user="Clair"]What bread content? [8-)][/quote]The stuff round the outside on a sandwich [:D][;-)][/quote] [:D][:P] Link to comment Share on other sites More sharing options...
Celine Posted November 16, 2009 Author Share Posted November 16, 2009 http://www.roquefort-societe.com/I understood it that the penicillin was made from the mouldy bread. Link to comment Share on other sites More sharing options...
Clair Posted November 16, 2009 Share Posted November 16, 2009 I don't doubt that the bread was mouldy, but so was the ewes' milk cheese and it was the mould Penicillium roqueforti which transformed the cheese into the blue cheese now known as Roquefort.The same site has an English version: http://www.roquefort-societe.com/anglais/index.htmlMore info: http://en.wikipedia.org/wiki/Roquefort#History Link to comment Share on other sites More sharing options...
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