Roquefort is Innocent!

[Alain Maréchal]

I'm not one of life's agitators (not since May 1968, anyway) but this started my Blood Pressure off (and I'm aware of the irony):

"Large amounts of unnecessary salt are being added to cheese, the health pressure group Consensus Action on Salt and Health (Cash), has warned...The saltiest type was Roquefort at 1.06g per 30g. But within varieties salt content varied - suggesting it is possible to reduce levels. "

Now is seems to me that since Roquefort is produced in accordance with strict rules, unless the method has changed over the years the amount of salt in it is probably the amount of salt it needs, and isn't added unnecessarily. I know I need to reduce my salt intake, but surely the best method would be to eat moderately, which I do, rather than denigrate it. Anyway, Madame tells me red wine (a nice tannic Saint-Pourcain for example, for those reading another thread) helps to digest it.

OK. Rant over: I've thrown my hypothetical pave. (can't find the orthographic marks, sorry).

[teamsaint]

Scaring people is one of the things they do best.

[Richard Tarleton]

I'm not one of life's agitators (not since May 1968, anyway) but this started my Blood Pressure off (and I'm aware of the irony):

"Large amounts of unnecessary salt are being added to cheese, the health pressure group Consensus Action on Salt and Health (Cash), has warned...The saltiest type was Roquefort at 1.06g per 30g. But within varieties salt content varied - suggesting it is possible to reduce levels. "

Who are these people? Only the other day I posted two possible uses of Roquefort. One of the great cheeses.

Given the expense, infrequency with which one eats it (speaking for myself ) and quantity one is likely to eat, I'm sure the food police have better things to worry about than this.

[amateur51]

They had a prp- and con- interview on BBC Radio 4's Today programme this morning and the cheese industry rep kept making the essential point that the presence of salt in cheese is as a preservative for the more mature varieties. If you don't want salt in cheese then eat haloumi or feta.

Moderation in all things

[Alain Maréchal]

Moderation in all things

Yes, Lord, but not yet!

[amateur51]

Yes, Lord, but not yet!

You decide what's moderate though, Alain

As Granny used to say "You've got to die of something"

[MrGongGong]

If you don't want salt in cheese then eat haloumi or feta.
:

Halloumi is a brined cheese

Roquefort is rather wonderful stuff BUT you wouldn't want to eat too much of it
and its a great little shabby town totally devoted to blue cheese .........

[Flosshilde]

Reminds me of the battle of Dunsyre Blue.

http://www.erringtoncheese.co.uk/pages/history.php

[Anna]

It's totally ridiculous to single Roquefort out as the killer cheese - no-one would have a hearty slab of it with their ploughmans and at £20+ per kg surely it's an occasional treat for most people. Ditto Parmesan, which has been named and shamed. Again, average consumption is probably just shavings on pasta.
Surely they should be warning against processed cheese, such as cheese slices which appear to have 56g of salt per 20g serving (more than a packet of crisps) and which must be eaten more frequently than Roquefort?

[aka Calum Da Jazbo]

....yes but Roquefort can not be innocent - it is French

[Dave2002]

It's totally ridiculous to single Roquefort out as the killer cheese - no-one would have a hearty slab of it with their ploughmans and at £20+ per kg surely it's an occasional treat for most people. Ditto Parmesan, which has been named and shamed. Again, average consumption is probably just shavings on pasta.
Surely they should be warning against processed cheese, such as cheese slices which appear to have 56g of salt per 20g serving (more than a packet of crisps) and which must be eaten more frequently than Roquefort?

Don't you mean milli grams?

[MrGongGong]

I remembered this ..................

(can we have some different glasses please as I don't think this is the right pairing ?)

[french frank]

Ditto Parmesan, which has been named and shamed.

Freshly cut Parmesan is wonderful, but - it has a very intense flavour, due to the way it's manufactured and it has concentrated nutrients. It's often grated because (if fresh) a little retains that full flavour. If served ungrated you don't eat a great chunk of it as one might eat a large piece of near tasteless supermarket 'Cheddar'.

Ha! I've just found the Parmigiano-Reggiano handbook, which has a chapter on 'Healthy Diet':

'Anyone concerned about salt intake will be will be happy to learn that, at 30mg per tbsp (5 g) Parmigiano-Reggiano contains one third the sodium found in other hard grating cheeses produced in Europe and N&S America.'

Anyway, I've booked in for my free NHS health-check (offered to all 40-74 y-olds), so they'll tell me if I must eat no more Roquefort ...

[eighthobstruction]

Any chance of getting some Roquefort on Ebay....??....I'm about to look....
http://www.google.co.uk/search?hl=en...I8eFhQeYuIDgAw I think I'm going to have to venture out to the cheese shop....

No Roquefort on Ebay....but various Roquefort themed pottery....inc a very nice Roquefort Xmas tree decoration....for the person who wishes to homage fromage no doubt....

Putting Roquefort into Amaaazon gives....Valdeon Picos De Europa blue cheese

[Anna]

Looking at the British Cheese website I'm surprised to find Edam and Gouda up among the worst offenders for salt content (I thought they were made of 100% rubber! Another BBC report says the majority of salt in British diets comes from cheese, bacon and bread. So that's a toasted cheese and bacon sandwich on the banned list.
It seems research indicates that for those not already on medication then a daily dose of Grana Padano lowers blood pressure

http://www.theheart.org/article/1394517.do