Roquefort

The legend has it that the first Roquefort came to life when a young boy saw a beautiful girl in the far distance while he was eating bread and ewes’ milk cheese in a cave and abandoned his meal to go chase after the girl. When he returned after a few months, the mold (Penicillium, to be exact) had turned the cheese blue and made it taste even better.

 

Whether you believe the legend or not, this creamy, semi-soft cheese with a wonderfully sharp and salty flavor will make you believe in the superiority of blue cheese.

 

Serve it with honey, dried or fresh pears, nuts and cherry sauce.

 

For the perfect wine pairing, go for Sauternes.

France

Sheep's