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US Drops Proposed Tariffs on Roquefort Cheese

YumSugar — Thu, 07 May 2009 15:00:56 -0700

If you've been preparing to mourn the loss of Roquefort cheese, we've got good news for you: Yesterday, the United States struck a deal with the European Union, agreeing to drop its proposed tariff on Roquefort cheese, and products like Spanish ham and Italian mineral water.

The stink over taxes first began 10 years ago with a European Union ban on hormone-treated American beef, yet over the last few months, the controversy has heated back up. Before leaving office, President Bush proposed a 300 percent tariff on the pungent blue cheese from France. But when the tax was postponed, it appeared that the two countries were trying to work out a compromise. Although insiders are calling this a "first step" toward resolution, it doesn't completely address the problem at hand, and there are still many other measures that need to be taken. The agreement has to be approved by a number of officials from European Union countries. While the USDA maintains that hormone-fed beef is safe to eat, the EU still believes hormones could create health risks such as cancer.

The beef issue will continue to be a contentious one, but it's great news for Roquefort fanatics like myself. I can't wait to celebrate with a hunk of the creamy, pungent blue cheese! Will you do the same? Where do you stand on the beef issue?

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Could the US and France Resolve the Roquefort Dispute?

YumSugar — Thu, 19 Mar 2009 09:00:17 -0700

For months now the US and France have been engaged in a stinky war over taxes on Roquefort, the pungent blue cheese from the south of France. The 300 percent import duty, which President George W. Bush enacted right before he left office, was scheduled to take effect March 23. But in the riff over Roquefort, might Presidents Barack Obama and Nicolas Sarkozy be able to smooth things over? Federal trade agency officials, hoping to strike middle ground with France, have postponed the tariff; it is now scheduled to take effect April 23. A duty on the cheese was first proposed in 1999 in response to a European Union ban on hormone-treated American beef. Said agency spokesperson Nefeterius McPherson: "The Obama administration is continuing the long-standing US policy of trying to reach a negotiated settlement that offers real benefits to the US beef industry."

France has also continued to lobby for the cheese in the States, since a tax would have drastic consequences on the availability of Roquefort. Martin Malvy, president of the cheese's home region, even sent President Obama a special package of the blue cheese for his inauguration. The delay shows hope that the two nations may find middle ground. Are you taking this as a good sign, or do you think the trade on this famed, blue-veined cheese is destined to crumble?

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US and France at War Over Food Tariffs

YumSugar — Fri, 23 Jan 2009 03:00:04 -0800

France and the United States are engaged in another food war, and this time it's not over fries. The French government was infuriated by the legacy that President George W. Bush implemented right before leaving office: enacting a colossal tax on France's prized Roquefort cheese. While he imposed a 100 percent import duty on many products from the European Union, the former US President singled out the pungent blue cheese for a 300 percent tariff. As a result, Americans will soon be unable to buy Roquefort. In a letter to newly inaugurated President Barack Obama, French parliament member Philippe Folliot called for the removal of the steep duty. If the high tariff doesn't change, he said, there may be unfortunate consequences. "Symbol versus symbol," he said. "Since the United States has decided to surtax one of the most ancient (cheese) appellations, I think that the French government, with the European Union, must think about a heavy specific tax on imports of Coca-Cola concentrates produced in the US."

I hope Obama reconsiders the tax on Roquefort, so the US and France can return to more diplomatic times. Americans can still enjoy their Roquefort and the French can drink all the Coke they want.

What do you think - does it seem fair for France to tax the US in retaliation for a large tariff on Roquefort?

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Wow Guests With Roquefort & Walnut Canapés

YumSugar — Sat, 20 Dec 2008 08:00:39 -0800

If you're throwing a holiday party and need some appetizer ideas, rather than putting out the tried-and-true Chex Mix and guacamole, why not try something entirely new? I did, when I brought these blue cheese walnut amuses-bouche to my holiday party this year. The bread, when buttered and toasted, takes on the crispy, airy consistency of a cheese puff, which is a perfect foil for the brandy, mustard, and blue cheese topped with walnuts. While this bite is certainly elegant, it won't stay on your table long. To make these canapés, read more.

Roquefort and Walnut Canapés
From Saveur

Ingredients

16 1⁄4"-thick white bread slices, preferably Pepperidge Farm Very Thin Sliced Bread
Unsalted butter, melted
8 tbsp.softened unsalted butter, plus more to melt and brush on bread
4 tbsp. softened cream cheese
2 tbsp. brandy
1⁄2 tsp. dried mustard powder
8 oz. crumbled blue cheese, preferably Roquefort
Kosher salt
32 flat-leaf parsley leaves
16 walnut halves, cut into quarters

Directions

Using a 2" round cookie cutter, cut out 32 circles from bread slices. Brush both sides of each circle with melted butter and transfer to a baking sheet. Toast bread in a 400˚ oven, turning once, until light golden, about 10 minutes.
Meanwhile, beat 8 tbsp. of the softened butter, cream cheese, brandy, and mustard powder in a medium bowl. Stir in blue cheese. Season with kosher salt.
Spread about 1 tbsp. cheese mixture onto each bread circle and garnish with a flat-leaf parsley leaf and a piece of walnut.

Makes 32 canapés.

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Foodie King Charlemagne

partysugar — Mon, 02 Apr 2007 00:07:19 -0700

Today is the birthday of the great Medieval king, Charlemagne who you'll know most likely from your sixth grade history class as being a great emperor. But did you know that he was also a tremendous foodie? You know I have a thing for famous foodies and fun facts so read on:

He was a fan of stinky cheeses and his favorite was Roquefort.
He is thought to have civilized humankind by introducing the knife as silverware.
The peacock was first served during his reign.
He invented the German dish, Sauerbraten: slow cooked stew made of beef marinated in a sour-sweet marinade for 2 to 3 days.

Know something else about Charlemagne, or any other fun food facts in general? Please share them below!

Source: Food Reference

Definition: Roquefort

partysugar — Thu, 25 Jan 2007 09:48:19 -0800

Roquefort
This internationally famous French blue cheese is made from the milk of sheep. It has a firm, yet slightly crumbly texture, and a powdery white flesh that is laced with characteristic green-blue veins.The blue veining is the mold Penicillium roqueforti, and originally came from the walls of the limestone caves in the south of France where the cheese was ripened. Today the mold is injected into the cheese to ensure even distribution, but it is still aged in the same caves. All true Roquefort cheese has a red sheep brand on the foil label. It is difficult to describe the incredible flavor of true Roquefort. Even though it is crumbly, the cheese is even and smooth, and its taste is mellow with a sophisticated piquancy. Though the cheese is produced in a number of areas throughout the region, French law dictates that only those cheeses aged in the natural caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it has a Protected designation of origin. Roquefort is popularly known as "The King of Cheeses" and is one of the world's oldest known cheeses as it was favored by both the Romans and Charlemagne.

Roquefort and Walnut Canapés

YumSugar — Fri, 19 Dec 2008 16:22:58 -0800

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More Grocery Chains Say Bienvenidos to the Hispanic Market

partysugar — Tue, 16 Jun 2009 05:50:24 -0700

With the popularity of cooking Mexican cuisine at home on the rise, and the fast-growing Hispanic-American population, it's no surprise that retailers, specifically grocers, are paying more attention to the Hispanic markets. More and more stores are bringing the Hispanic foods out of the ethnic aisle and into the mainstream sections of the stores.

Supermarket chains, like Publix, now offer Mexican spices among the parsley and thyme, and queso fresco and chorizo can be found next to the Parmigiano-Regianno and Roquefort in the refrigerator cases. National chain Walmart is also aiming to appeal to Hispanic shoppers with two test Supermercados debuting in Houston and Phoenix. Likewise, Sam's Club is opening a Hispanic-oriented store called Mas this Summer in Houston.

Although the recession might not be a good time to develop new cultural marketing strategies, according to a report by the Food Marketing Institute, Hispanic consumers shop for groceries more often than the average American. They also cook from scratch more and purchase more fresh ingredients. Since I'm a huge fan of embracing all types of cuisine, I'm happy to hear that Mexican food items will be easier to find. How do you feel about the news?

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Happy Hour: Casa Noble Tequila and Cheese Tasting

partysugar — Fri, 05 Jun 2009 16:00:38 -0700

In my quest to become more educated on the world of spirits, I've taken a liking to high-end tequilas. Beyond Patron, there's a huge variety of wonderfully complex tequilas that are perfect for sipping solo or shaking into a classic margarita. One brand, Casa Noble, produces an amazing collection of authentic tequilas. Packaged in a traditional yet sexy bottle, Casa Noble's tequilas are uniquely modern because they're triple-distilled and naturally produced in French wine barrels. Recently I attended a tequila tasting hosted by the founding partner of Casa Noble, David Ravandi. To illustrate the fact that his tequilas are distinct from anything else on the market, Ravandi paired them with cheese. To find out what I thought of the unexpected combination of cheese and tequila, read more.

Although the idea of tequila and cheese together is shocking, I was pleasantly surprised by the duo. Ravandi paired Casa Noble Crystal (the brand's easy-drinking, award-winning silver) with a creamy goat cheese. The lingering finish of the cheese eliminated the usual bite of tequila.

The delicate Casa Noble Reposado (aged for 364 days in French oak barrels) was my favorite of the three tequilas. Fruity and floral, it has a peppery finish. Paired with roquefort, the reposado was rich, layered, and smooth.

The third pairing - the Casa Noble Anejo and stilton - was the least pleasing to my palate. While I enjoyed both alone, together the powerful spirit and pungent cheese canceled one another out.

After the cheese tequila tasting was finished, Ravandi invited me to sample Casa Noble Crystal in a vibrantly hued cocktail. Created by the bartender at the Fifth Floor, the tequila mockingbird was an interesting, almost salad-like concoction of celery juice, lime juice, and bitters. Rimmed with a mixture of cayenne and celery salt, the drink was refreshing, and the tequila blended flawlessly with the other ingredients. I enjoyed my experience with Casa Noble so much, I plan on adding a bottle of the reposado to my liquor cabinet.

How about you? Do you enjoy tequila? What's your favorite premium offering?

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France's Wine and Cheese Recovery Act

YumSugar — Fri, 24 Apr 2009 15:00:58 -0700

After embittered battles this year over Roquefort, beef, and Coca-Cola, France has decided it needs to show the rest of the world some love. Concerned that outsiders perceive two of France's top exports, wine and cheese, to be unapproachable, the French government, with the help of local producers, has agreed to spend $2.1 million to sponsor cocktail parties in 19 different countries. While many events around the globe will take place in large convention centers, the program in the US will be different. In an effort to capitalize on the American trend of entertaining at home to save money, the stateside program will be a series of parties subsidized in private homes. On June 4, 1,000 Americans will hold wine and cheese parties, complements of the French Ministry of Agriculture and Fisheries.

The American effort is being organized by House Party, a marketing company that arranges sponsored parties. Hopeful hosts simply apply online; if selected, they'll receive 15 percent discounts on select French wines, a free gift when they order online at specialized cheese websites, and a box of French-themed party gear. In return, hosts are required to throw a party, photograph and blog the event, and answer a survey about the products they tasted.

Considering many parties already revolve around wine and cheese, this seems like a solid idea. Do you think this effort will have an impact on French wine and cheese sales in the US? Are you planning to apply?

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