Lmao

lmao

Attached: rokfeaur.png (1003x910, 566K)

>European "cuisine"

bullshit

Roquefort is a very good cheese
sometimes,i have been eating it everyday and nothing happened to me

>sniffing gasoline, drinking horse semen and pissing in your own mouth is ok
>cheese isn't
As long as iit has no maggots every cheese is ok

In France, pregnant women eat Roquefort so we can weed out inferior babies.

This is why every Frenchman is so strong !

I eat that almost everyday since at least 20 years.
Guess I'll die.

>americans niggas be like daaaaaamn these cheese mites be too spicy broo

Attached: mimolette_vieille_boule-label_rouge.jpg (600x490, 113K)

Based!

you look like a little baby
see what we eat in my area

Attached: Brous.jpg (997x749, 454K)

Cuisine is about cooking. While foodstuffs are the base of it, they are not for themselves cuisine.

>only euros eat sheep milk
anglo education everyone

Kek, do you live in deep mountain caverns or holes in the shore-line cliffs?
>Jokes aside, probably tastes fine on the correct bread.

Australia and NZ are island nations and take biosecurity very seriously.

It's sheep's milk, I thought you were famous for sheep already.

>As long as iit has no maggots
[Sardinian concern intensifies]

Or you just blindly copy-pasted american laws regarding unpasteurised milk.

Yeah but it's importing unpasteurised sheep's milk products.

This. Our government is very strict in biosecurity.

It is why our nation is a utopia free of old world diseases.

White people are immune to listeria anyway

I live in the mountains north of Nice, so yes
The "brous" is the local fromage here, people are very proud of it, the taste is very similar to the corsican/sardinian casu marzu, if you let the fromage alone for too long, it will be full of worms, some people love it though...

to make some brous, just take some sheep fromage that you made, put some salt, garlic and moonshine in a jar, put the fromage in the jar, wait for 2-3 years and you can eat it with some rye bread

it's a very strong fromage, the taste stays in your mouth for days

retard, how did you ancestors made and sold fromage when there was no pasteurzation ? and pastueriezation makes the fromage tasteless

They drank unpasteurised milk and got sick occasionally obviously.

its green ?

Sounds interesting, but is probably another foodstuffs created by its method of conservation.
That icelandic rot fish Sound similar desu.

that's what happens when you put too much aromatical herbs in it

most of the time it looks yellow, like some rotten cream

je vis en france

ca se vent ou ?

dans la Vésubie en été quand les bergers partent vers les alpages
en hiver quand ils redescendent vers les collines de Vence/Grasse, y'a pas mal de bergeries dans la colline des Courmettes