Roquefort: king of cheeses

Article Abstract:

Only eight roquefort cheese makers are alive and working today in France. The cheese is still made in caves formed ages ago under the earth. The cheese is derived from ewe's milk. The name roquefort has been secured by the French government, and milk from one breed of sheep only can be used.

Methods, Description and travel, Cookery (Cheese), Cheese, Dips (Appetizers), Cheesemakers, Cheesemakers (Persons), Roquefort cheese, Roquefort-sur-Soulzon, France

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Protector of the royal warrants: Christopher Pickup

Article Abstract:

Royal Warrant Holders Assn Sec Christopher Pickup sees to the professional well-being of the merchants that cater to the household needs of the British royal family. His job entails protecting the much desired royal warrant from abuse or misinterpretation.

United Kingdom, Management, Services, Heads of state, Royal houses, Pickup, Christopher

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Culinary inspiration: secular and sublime

Article Abstract:

Brother Victor-Antoine d'Avrila-Latourette is a Benedictine monk who loves to cook. He aims for simplicity and freshness and grows almost all his own ingredients. His culinary inspiration is drawn largely from the Scriptures.

Column, Behavior, Cookery, Religious aspects, Cooks, Benedictines

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