Little Village

It was one of the final acts of the Bush Presidency -- a 300 percent duty on the import of Roquefort cheese in retaliation for EU restrictions on US beef containing hormones, effectively closing off the US market to the iconic pungent bleu. It caused an uproar on this side of the Atlantic, from cheese-maker protests to comments from our friends here. It was, put simply, an outrage(!!) and understandably so given that not only are the French suffering the economic impact from reduced exports but, more tragically, they are forced to eat French beef, which is entirely indedible.

So, in the face of such unmitigated schoolyard politicking, we decided that the proper thing for us to do, as temporary expats and de facto ambassadors of the Obama era, was to drive to Roquefort ourselves. (Also, I never realized how close we were until I looked at the map and said, "Hey, we should go there!").

It turned out to be a surprisingly interesting and fun trip. The village of Roquefort is perched on top of a massive pile of rubble that formed when half a mountain collapsed eons ago. What was left was a series of chasms, with natural air shafts that allowed a perfect level of moisture to produce the famously moldy cheese. Legend tells of a young shepherd in Roman times who stowed his lunch sack in a cave and forgot about it, returning some time later to find his fresh cheese riddled with mold. Of course, just as you or I would have done, he promptly ate it and presumably ran back to the village to tell everyone how tasty his moldy cheese was.

Today, the commercial production of the cheese, together with the associated tourist spending, sustains the tiny village. It is a remarkably quaint industry -- special ewes, grazed in a governmentally designated area, produce milk that is turned by just seven producers into Roquefort cheese, a monopoly that was granted to the village by King Charles XI in 1411.

The most interesting aspect was that the cheese makers are all generally located along the one main road that snakes through the tiny hillside settlement. For a guided tour, you walk through the main door, off of the main road, and from the lobby, head directly downstairs into the caves. The village is literally sitting on top of the pile of prehistoric rubble. Underground is a stunningly complex and massive system of chambers, each filled with shelves on which the cheese is aged, having been seeded with mold spores carefully grown on loaves of sourdough bread. Each different cave imparts a distinct flavor to the cheese during the aging process. Sadly, we weren’t allowed to take pictures.(Oops... my finger slipped).

Before heading home, we took a quick detour (and paid 15 Euros in tolls) to pass over the Millau Viaduct, an amazing feat of engineering that spans the Tarn Gorge and is, by some measure, the highest bridge in the world. I first saw the bridge from the air on a flight in to Montpellier and promptly checked The Google to figure out what it was. Having suffered through a lengthy, detailed (in French) tour of the cheese caves, the kids got quite a kick out of driving over the big bridge twice.

So that was the day – down into the dark dank depths of the cheese caves, then flying high across the Tarn on a beautiful marvel of modern technology.

For the next week or more, we cooked with Roquefort about 42 different ways but I think my favorite remains a simple, small, salty morsel on a thin slice of fresh bread. It is… so good. The cheese of Kings, the King of Cheeses. Now... if we could do something about those tariffs....