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Thursday, April 26, 2012

Millau Viaduct and Albi - part 2

Perut dah kenyang pagi tadi tapi entri lambat juga masuk. Sekarang ni, sibuk pulak nak masak untuk anak2 nak balik sekolah jap ajer lagi. Sambil masak, bolehlah masukkan sambungan entri.

Lepas jalan-jalan kat Albi tu sambil bergambar apa-apa yang patut, barulah kami cari tempat untuk singgah sambil bersarapan dengan bekalan-bekalan yang dibawak.. Lepas makan, sambung semula perjalanan ke destinasi tujuan tapi sempat singgah dulu ke Roquefort...
Jom tengok mr Wiki tentang Roquefort :

Roquefort (US: /ˈroʊkfərt/UK: /rɒkˈfɔr/French: [ʁɔkfɔʁ]; from Occitan ròcafòrt [ˌrɔkɔˈfɔrt]), sometimes spelled Rochefort in English, is a sheep milk blue cheese from the south of France, and together with Bleu d'AuvergneStilton and Gorgonzola is one of the world's best-known blue cheeses. Though similar cheeses are produced elsewhere, European law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzonmay bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mold. It has characteristic odor and flavor with a notable taste of butyric acid; the green veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3 kilograms, and is about 10 cm thick. Each kilogram of finished cheese requires about 4.5 litres of milk.

Ni gambar-gambar masa kami melawat kilang cheese...
































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