The Holy Trinity


A short preamble. Thank you John in Brisbane and Liz in Adelaide for the remarks concerning your enjoyment of the blog. I must say that sometimes I wonder if 'anybody is there'! I know Jacquie, Brett, Kel, Mick and of course Jeff, all keep a lookout. Selfishly, I know it's for Donna and me in the long-run nevertheless, I do try to be interesting for all.
Tue 30 May
Basically another rest day however, washing, housekeeping, and shopping must go on. Received our first letter-box mail today. Our tickets for the 'Corrida Concours' or bullfight at Fenouillet near Toulouse on 2 July, have arrived. This event runs over four days and the Sunday evening performance (?) caps it all off. Donna and I are still not too sure about this so-called cultural experience. I will let you know.
I took Graham and Barbara to see the 'Notre Dame de Croix' church on the edge of town this afternoon. The church has had some sort of a presence since the 8th century and it stands at the entrance of the 'Gorge of L'Argent Double'. On the top of this feature, and on both sides, are worked-out and active marble quarries. Discovered by the Romans over a thousand years ago, the distictively coloured red and white marble adorns all the regional churches and buildings and is also found in the 'Paris Opera' and in the castle at Versailles. We found the walk up to the workings on the marble strewn road very exhausting. However, the marble and the sweeping views were marvellous.
We dined at the Argent Double Pizzaria. Three of us had wonderful pizzas which concentrate on the filling rather than the base. Donna had a ghastly entrecote with vegetables which is the first really bad meal we have had in France. Not even a glass of local red from the 3 Euro pichet helped.
Wed 31 May
Graham has mentioned several times how much he has enjoyed the Roquefort cheese Donna has come up with for dinner. A trip to Roquefort-Sur-Soulzon seemed in order and at 0830 hrs we set out on the 175 km drive.
Our 'TomTom' indicated that the fastest and shortest routes were over the narrow, winding roads of the Montagne Noir we had already experienced. A longer but more straightforward route was to Bezieres, then 100 kms or so north west on a motorway. This seemed too easy, so the compromise was to head north from a point about half way to Bezieres into the Orb Valley within the 'Parc Naturel Regional Du Haut Languedoc'. With 'TomTom' and the road directory in support, we worked our way on mountain roads literally upwards to St Chinian. Then came Roquebrun, Tarrassac, and a good road to Herepian. Secondary roads again now to St Gervais-Sur-Mare, Brusque, Camares, and to St Affrique for lunch.
The Espinouse Mountains are not too high and most of the roads we travelled were no more than 800 metres ASL. The peaks, valleys, and rivers were glorious to see in the Spring sunshine notwithstanding it was windy and the temperature hovered between 11-15 C.
Roquebrun was particularly beautiful with its wide river overlooked by houses balconeyed up the hillsides and all dominated by the ruins of a castle/fort. Many people 'whitewater raft' from futher up the Orb River back down to the town known locally as the 'Petite Nice' as it's micro-climate mirrors that of Nice on the Cote D'Azure.
St Affrique is a large town on the La Sorgue River. We checked out its very beautiful church before finding a brasserie for a 'plat de jour'. Three of us took on the lentils and sausage dish whilst Donna attacked a 'hoki' fish offering. A demi-litre of rose provided the necessary zip and it was off to the home of the 'king of cheeses' at Roquefort-Sur-Soulzon about 15 kms away.
I wrote about the cheese last week but since the tour today I think I have a better handle on it. A million years ago, a massive subsidence saw a stretch of land 2km long, 300 metres wide, and 300 metres deep, shear away from the side of the Combalou plateau. This disintegration formed a gigantic heap of rocks with natural faults and caves. These great caves have been lined and fitted-out to form cellars. The cellars are naturally ventilated via the cracks in the rocks and this air keeps the temperature at 8C with a humidity of 95%. Air exchanges at the rate of 1,200,000 cubic metres per day.
This unique environment was found to support perfectly adapted micro-organisms called Penicillium roqueforti. The basic cheese is made with local ewe's milk and under stringent conditions, it is seeded with the bacterium. 48 holes are pierced into each block to allow development of the mould through the cheese as it ripens from between 14-25 days. The air continuing to support the growth of course. To slow and stop this growth each block is individually hand-wrapped in tin foil. With the air excluded the cheese matures over a period of 4-12 months. About 3,500,000 cheeses are made by the 'Societe' company alone and they export to 75 countries. It must be added that this cheese has been around for a long time. Pliny The Elder wrote in his 'Natural History' in 76AD the existence of a cheese much appreciated in Rome. In the 8th century, the Emperor Charlemange received two mule loads from Roquefort every Christmas in his palace in Aix-la-Chapelle (Germany).
All in all a pretty good day and it will make the Roquefort eating experience all the better in the future. I opted for the straightforward way home making it in just over two hours. It had taken us 4.5 hours to get there!
Dinner tonight was the usual ecclesiastical experience...The Holy Trinity...bread, cheese, and wine.















