{"product_id":"9654","title":"Roquefort","description":"\u003cdiv class=\"qJYHHd mp0vvc\"\u003e\n\u003cdiv class=\"tonYlb Uphzyf\"\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"\" id=\"aim-chrome-initial-inline-async-container\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"CKgc1d\"\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"Zkbeff\"\u003e\n\u003cdiv class=\"pWvJNd\"\u003e\n\u003cdiv class=\"mZJni Dn7Fzd\" dir=\"ltr\"\u003e\n\u003cdiv class=\"n6owBd awi2gc\"\u003e\n\u003cstrong class=\"Yjhzub\"\u003eRoquefort\u003c!--TgQPHd||[]--\u003e\u003c\/strong\u003e is een \u003cmark class=\"HxTRcb\"\u003e\u003c!--qkimaf lfcXtd_x\/HugV6--\u003e\u003c!--cqw1tb lfcXtd_x\/HugV6--\u003ewereldberemde, rauwmelkse Franse blauwschimmelkaas die uitsluitend wordt gemaakt van \u003cstrong class=\"Yjhzub\"\u003e100% schapenmelk\u003c!--TgQPHd||[]--\u003e\u003c\/strong\u003e van het Lacaune-ras\u003c!--TgQPHd||[]--\u003e\u003c\/mark\u003e. De kaas staat bekend als de \u003cstrong class=\"Yjhzub\"\u003e\"koning der kazen\"\u003c!--TgQPHd||[]--\u003e\u003c\/strong\u003e en heeft een zeer karakteristieke, \u003cstrong class=\"Yjhzub\"\u003epittige en zilte smaak\u003c!--TgQPHd||[]--\u003e\u003c\/strong\u003e met een romige, licht vochtige textuur.\u003cspan\u003e \u003c\/span\u003e\u003c!--TgQPHd||[]--\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"Fsg96\"\u003e\u003c!--TgQPHd||[]--\u003e\u003c\/div\u003e\n\u003cdiv role=\"heading\" class=\"otQkpb\"\u003eBelangrijkste kenmerken\u003c!--TgQPHd||[]--\u003e\n\u003c\/div\u003e\n\u003cul class=\"KsbFXc U6u95\"\u003e\n\u003cli class=\"Z1qcYe\"\u003e\n\u003cspan class=\"T286Pc\"\u003e\u003cstrong class=\"Yjhzub\"\u003eOorsprong \u0026amp; Bescherming\u003c!--TgQPHd||[]--\u003e\u003c\/strong\u003e: Sinds 1925 is de naam wettelijk beschermd. De kaas bezit een \u003cstrong class=\"Yjhzub\"\u003eBeschermde Oorsprongsbenaming (BOB \/ AOP)\u003c!--TgQPHd||[]--\u003e\u003c\/strong\u003e.\u003c\/span\u003e\u003c!--TgQPHd||[]--\u003e\n\u003c\/li\u003e\n\u003cli class=\"Z1qcYe\"\u003e\n\u003cspan class=\"T286Pc\"\u003e\u003cstrong class=\"Yjhzub\"\u003eLocatie\u003c!--TgQPHd||[]--\u003e\u003c\/strong\u003e: Authentieke Roquefort mag uitsluitend rijpen in de natuurlijke kalksteengrotten van de berg Combalou in het Franse dorp \u003cstrong class=\"Yjhzub\"\u003eRoquefort-sur-Soulzon\u003c!--TgQPHd||[]--\u003e\u003c\/strong\u003e.\u003c!--TgQPHd||[]--\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c!--TgQPHd||[]--\u003e\n\u003c\/li\u003e\n\u003cli class=\"Z1qcYe\"\u003e\n\u003cspan class=\"T286Pc\"\u003e\u003cstrong class=\"Yjhzub\"\u003eDe Schimmel\u003c!--TgQPHd||[]--\u003e\u003c\/strong\u003e: De specifieke blauwgroene aders ontstaan door de schimmel \u003cem class=\"eujQNb\"\u003e\u003cstrong class=\"Yjhzub\"\u003ePenicillium roqueforti\u003c!--TgQPHd||[]--\u003e\u003c\/strong\u003e\u003c!--TgQPHd||[]--\u003e\u003c\/em\u003e, die van nature in deze grotten voorkomt.\u003c!--TgQPHd||[]--\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c!--TgQPHd||[]--\u003e\n\u003c\/li\u003e\n\u003cli class=\"Z1qcYe\"\u003e\n\u003cspan class=\"T286Pc\"\u003e\u003cstrong class=\"Yjhzub\"\u003eMelk\u003c!--TgQPHd||[]--\u003e\u003c\/strong\u003e: Er wordt uitsluitend gebruikgemaakt van volle, rauwe (ongepasteuriseerde) schapenmelk. Dit verschilt van bijvoorbeeld Italiaanse \u003cspan class=\"\"\u003e\u003ca href=\"https:\/\/favorflav.com\/nl\/eat-drink\/food-stories\/verschillen-roquefort-gorgonzola\/\" rel=\"noopener\" class=\"H23r4e\" target=\"_blank\"\u003eGorgonzola\u003c\/a\u003e\u003c!--TgQPHd||[[\u0026quot;https:\/\/favorflav.com\/nl\/eat-drink\/food-stories\/verschillen-roquefort-gorgonzola\/\u0026quot;,null,null,[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,[{\u0026quot;1218\u0026quot;:[16]}]],16,null,\u0026quot;Dit zijn de grootste verschillen tussen Roquefort en Gorgonzola | FavorFlav\u0026quot;,\u0026quot;Gorgonzola wordt bijvoorbeeld gemaakt van gepasteuriseerde koemelk. Roquefort daarentegen bestaat uit ongepasteuriseerde schapenmelk. Pasteuriseren betekent dat de melk wordt verhit, zodat bepaalde bacteriën in de melk doodgaan. Ongepasteuriseerd daarentegen houdt in dat de melk nog rauw is.\u0026quot;,\u0026quot;https:\/\/encrypted-tbn2.gstatic.com\/images?q\\u003dtbn:ANd9GcQqz4cZId708kh6UmoE_9sddmv4qmSW_ZjzZ1QR6I7pcvfeO38UMAZP5OY9F71C9sIY-JRUQIhYii5Hc_Y\u0026quot;,\u0026quot;FavorFlav.com\u0026quot;,\u0026quot;https:\/\/encrypted-tbn1.gstatic.com\/faviconV2?url\\u003dhttps:\/\/favorflav.com\\u0026client\\u003dAIM\\u0026size\\u003d128\\u0026type\\u003dFAVICON\\u0026fallback_opts\\u003dTYPE,SIZE,URL\u0026quot;,[[1782632790613596,77876758,3188302443],null,null,null,null,[[2,0,26]]],null,\u0026quot;b01fe96a-97cc-455b-945f-c16f1a77d087\u0026quot;]]--\u003e\u003c\/span\u003e, die meestal van gepasteuriseerde koemelk wordt gemaakt.\u003c\/span\u003e\u003c!--TgQPHd||[]--\u003e\n\u003c\/li\u003e\n\u003c!--TgQPHd||[]--\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"Fsg96\"\u003e\u003c!--TgQPHd||[]--\u003e\u003c\/div\u003e\n\u003cdiv role=\"heading\" class=\"otQkpb\"\u003eHet productieproces\u003c!--TgQPHd||[]--\u003e\n\u003c\/div\u003e\n\u003col class=\"IaGLZe VimKh\"\u003e\n\u003cli class=\"Z1qcYe\"\u003e\n\u003cspan class=\"T286Pc\"\u003e\u003cstrong class=\"Yjhzub\"\u003eStremsel \u0026amp; Schimmel\u003c!--TgQPHd||[]--\u003e\u003c\/strong\u003e: Aan de rauwe schapenmelk wordt stremsel en de \u003cem class=\"eujQNb\"\u003ePenicillium roqueforti\u003c!--TgQPHd||[]--\u003e\u003c\/em\u003e-schimmel toegevoegd om de wrongel te vormen.\u003c!--TgQPHd||[]--\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c!--TgQPHd||[]--\u003e\n\u003c\/li\u003e\n\u003cli class=\"Z1qcYe\"\u003e\n\u003cspan class=\"T286Pc\"\u003e\u003cstrong class=\"Yjhzub\"\u003eVormen \u0026amp; Zouten\u003c!--TgQPHd||[]--\u003e\u003c\/strong\u003e: De wrongel wordt in ronde vormen gegoten, handmatig gezouten en niet geperst, zodat er microscopische luchtgaten overblijven.\u003c\/span\u003e\u003c!--TgQPHd||[]--\u003e\n\u003c\/li\u003e\n\u003cli class=\"Z1qcYe\"\u003e\n\u003cspan class=\"T286Pc\"\u003e\u003cstrong class=\"Yjhzub\"\u003ePrikken\u003c!--TgQPHd||[]--\u003e\u003c\/strong\u003e: De kaaswielen worden doorboord met roestvrijstalen naalden (\u003cem class=\"eujQNb\"\u003epiquage\u003c!--TgQPHd||[]--\u003e\u003c\/em\u003e). Dit brengt zuurstof in de kaas, wat essentieel is voor de groei van de blauwe schimmel.\u003c!--TgQPHd||[]--\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c!--TgQPHd||[]--\u003e\n\u003c\/li\u003e\n\u003cli class=\"Z1qcYe\"\u003e\n\u003cspan class=\"T286Pc\"\u003e\u003cstrong class=\"Yjhzub\"\u003eGrotrijping\u003c!--TgQPHd||[]--\u003e\u003c\/strong\u003e: De kazen rijpen minimaal 14 dagen onbedekt in de grotten. De unieke ventilatiekanalen in de rotsen (\u003cem class=\"eujQNb\"\u003efleurines\u003c!--TgQPHd||[]--\u003e\u003c\/em\u003e) zorgen voor een constante vochtigheid en temperatuur.\u003c\/span\u003e\u003c!--TgQPHd||[]--\u003e\n\u003c\/li\u003e\n\u003cli class=\"Z1qcYe\"\u003e\n\u003cspan class=\"T286Pc\"\u003e\u003cstrong class=\"Yjhzub\"\u003eInpakken\u003c!--TgQPHd||[]--\u003e\u003c\/strong\u003e: Zodra de schimmel voldoende is ontwikkeld, wordt de kaas in aluminiumfolie gewikkeld om de schimmelgroei te stoppen en de kaas verder te laten verzachten. De totale rijping duurt minimaal 3 maanden.\u003c!--TgQPHd||[]--\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c!--TgQPHd||[]--\u003e\n\u003c\/li\u003e\n\u003c!--TgQPHd||[]--\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"Fsg96\"\u003e\u003c!--TgQPHd||[]--\u003e\u003c\/div\u003e\n\u003cdiv role=\"heading\" class=\"otQkpb\"\u003eCulinair gebruik\u003c!--TgQPHd||[]--\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"n6owBd awi2gc\"\u003eRoquefort is door zijn intense smaak erg veelzijdig. Hij is populair op een kaasplank, gecombineerd met zoete tegenhangers zoals \u003cstrong class=\"Yjhzub\"\u003ehoning, vijgen of rijpe peren\u003c!--TgQPHd||[]--\u003e\u003c\/strong\u003e. Daarnaast smelt de kaas uitstekend, waardoor hij vaak gebruikt wordt in een rijke \u003cspan class=\"\"\u003e\u003ca href=\"https:\/\/www.sofiedumont.be\/pages\/recept-roquefortsaus?srsltid=AfmBOor3CnAHvRZzMn4tBXInU_cK5ZCy-FSgdYPYHgRpbpOeQQwA7OIG\" rel=\"noopener\" class=\"H23r4e\" target=\"_blank\"\u003eRoquefortsaus\u003c\/a\u003e\u003c!--TgQPHd||[[\u0026quot;https:\/\/www.sofiedumont.be\/pages\/recept-roquefortsaus?srsltid\\u003dAfmBOor3CnAHvRZzMn4tBXInU_cK5ZCy-FSgdYPYHgRpbpOeQQwA7OIG\u0026quot;,null,null,[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,[{\u0026quot;1218\u0026quot;:[16]}]],16,null,\u0026quot;Recept simpele Roquefortsaus - Sofie Dumont\u0026quot;,\u0026quot;Roquefort is gemaakt van schapenmelk en is lekker pittig en complex. Vind je dat net iets té heftig? Dan kun je deze saus perfect maken met een mildere ...\u0026quot;,\u0026quot;https:\/\/encrypted-tbn2.gstatic.com\/images?q\\u003dtbn:ANd9GcSxb-gE0GT3J74GF883EdiI9vQsbQ9iu8zvDA-75QK0wYXBqyAd9yOnitZVAF_14MvBHdBISNZ15BlJmBg\u0026quot;,\u0026quot;Sofie Dumont\u0026quot;,\u0026quot;https:\/\/encrypted-tbn0.gstatic.com\/faviconV2?url\\u003dhttps:\/\/www.sofiedumont.be\\u0026client\\u003dAIM\\u0026size\\u003d128\\u0026type\\u003dFAVICON\\u0026fallback_opts\\u003dTYPE,SIZE,URL\u0026quot;,[[1782632790613596,77876758,3188302443],null,null,null,null,[[2,0,47]]],null,\u0026quot;5abb473c-740e-4ffb-93a8-da3f8bcb203b\u0026quot;]]--\u003e\u003c\/span\u003e voor bij biefstuk of verwerkt wordt in salades met walnoten.\u003cspan\u003e \u003c\/span\u003e\u003c!--TgQPHd||[]--\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"Fsg96\"\u003e\u003c!--TgQPHd||[]--\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv role=\"region\" class=\"p4oVT\"\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003cspan\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cdiv id=\"ow6\" class=\"emHtLe\"\u003e\n\u003cdiv class=\"BOZmjd Q6cQSe\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv class=\"ofHStc qmNpEc\"\u003e\n\u003cdiv dir=\"ltr\" class=\"ub891 notranslate\"\u003e\n\u003cdiv class=\"nLDHre\"\u003e\n\u003cdiv class=\"OgO3l\"\u003e\n\u003cdiv class=\"GrboDc\"\u003e\n\u003cspan class=\"lq3YHb\"\u003e\u003cspan\u003e\u003cimg alt=\"\" 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