Roquefort is unpasteurized, so it should not be consumed by pregnant women or people with compromised immune system
Roquefort cheese is a kind of blue cheese which comes from the south of France. It is made from sheep's milk. French laws about AOC say that only cheese from the region of Roquefort-sur-Soulzon (close to Millau) may be called Roquefort cheese.
This cheese breaks into little pieces easily, and it is little moist. Blue mold is added to Roquefort cheese, which gives it a particular taste. Roquefort is produced in big wheels which weigh around 2.5 kilograms, and which are about 10 cm thick. Roquefort needs to ripen around 5 months. It is best consumed between April to October, and it is available year round.
To clean a grater, brush the wrong side with a toothbrush. You might also try grating a potato after grating cheese which will help to dislodge and cheese that is stuck in the tiny holes. Sharpen a grater by rubbing with sandpaper.
Potassium. Potassium balances water and acidity in your body and stimulates the kidneys to eliminate toxins. Diets high in potassium have shown to reduce the risk of cardiovascular diseases and cancer.
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