French expat Roquefort cheese

Roquefort Cheese




follow off we go followed by
wilds bona fide go/went/gone
jet-set bonafied come/came/come (2)
turn Roquefort bring/brought/brought
stress stable (2) make/made/made (2)
decide romance keep/kept/kept (2)
set wild (2) meet/met/met
jet side (2) dyed-in-the-wool
aroma glamour absolutely
got to look for catch/caught/caught
dye trade (2) know/knew/known
wool imagine slow/slower/slowest
pace tender (2) tender loving care
need mature caught up (2)
care stay (2) get/got/got-gotten
literal cheesy it has to do
ideal kind of sell/sold/sold
anti- touch (2) chauvinist
region remote think/thought/thought (2)
iota fashion countryside


Video: Roquefort Cheese in Poland



“Off we go, girls,” comes the call in Polish, followed by up by “Ale, ale” in French. Stephane calls his sheep, “The Girls”.

He’s a bona fide Parisian in the wilds of Poland. It was one love that brought him here — and another that made him stay: his love of sheep’s cheese.

Stephane Lefevre: “My favorite cheese is Roquefort, so I absolutely had to keep sheep to make a kind of Roquefort from the Polish village of Kieftanovo.

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Magdalena and Stephane are the story of a Polish and French romance. They met several years ago in Paris, where they were both working in the fashion industry.

Once, they were literal jet-setters. But then one day, they decided to trade the glamour of Paris fashion for the aroma of sheep’s stables.

Magdalena Levevre: “When we were caught up in the world of the city, we were always looking for something — and didn’t really know what for.”

But as a dyed-in-the-wool Frenchman, Stephane couldn’t imagine life without French cheese. So he makes it himself.

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It’s life at a slower pace. He starts with milking at five o’clock in the morning. The cheese needs tender loving care until it’s fully mature.

Stephane Lefevre: “Each cheese has its own cup, so it matures evenly on every side.”

He’s got to turn seventy to eighty cheeses like this each day. It’s the ideal anti-stress program for Stephane — slow food.

He sells his sheep’s cheese at regional markets.

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Stephane Lefevre: “Maybe it has to do with me being a Frenchman, or maybe has to do with being chauvinistic. But seriously, I think it’s really noticeable: a French hand in making the cheese.”

Apparently there’s nothing quite like the French touch — even in a remote part of the Polish countryside.

And the French fashion world has sacrificed not one iota of cheesiness.

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Cheese. Stephane is Irish and lives in New Zealand. True or false? Did he move to find a new job?

Butter. Does he produce oscypek, a regional Polish cheese?

Ghee. Both Stephane and Magdalena have backgrounds in dairy farming. Both Stephane and Magdalena had careers in the dairy industry. Is this right or wrong?

Dairy Cream. Is Stephane a night-owl or an early-bird?

Yogurt. The process of making Roquefort cheese is very simple. Is this correct or incorrect?

Kefir. Does he deliver his cheese to a wholesaler or supermarket-chain?

Buttermilk. Would some people describe Stephane as a bit proud, arrogant or a francophile?
Curd. Cheese is very popular in my city, region and country. Yes or no? Are there many different types of cheeses? Are they considered a culinary art? Are there deluxe cheeses?

Ice Cream. Are there many different types of dairy products? Do you have a favorite dairy product?

Blue Cheese. Are most foods factory made, homemade or both?

Goat’s Cheese. I know foreigner expats living in my town, region or country. If yes, who are they? Where do they come from? What do they do?

Sheep’s Cheese. Would you and your friends like to live in the countryside or another country?

Mozzarella, Buffalo Cheese. Do you make homemade foods, such as cheese, honey, pickles? Would you like to do these as a profession, full-time?

Parmesan Cheese. What could or should people do?

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