Not much needs to be said here. Possibly the world’s most famous blue cheese, Roquefort is made from sheep’s milk and aged in the Combalou caves of Roquefort-sur-Soulzon, where the Penicillium roqueforti is plentiful. If it’s not from there, it ain’t Roquefort. Pliny the Elder, who wrote a lot about cheese in his day, described Roquefort or something quite similar to it about two thousand years ago. Long story short: it’s one of the oldest and most famous cheeses. It is incredibly creamy, rich, and sharp, with the peppery bite we know and love. This variety is round, deep, and perfectly balanced: big, creamy chunks of the paste dissolve on the palate like sharp, soothing milky lozenges.
Serve with Russian River’s Pliny the Elder or any big bold drink can stand up to this full and funky, stinky cheese! It is also mostly used in salads and dressings. Also classically paired with funky, sweet Sauternes!
How Roquefort is Made
Legend has it that a young French boy left some cheese in a cave because he went to chase after a beautiful girl, and when he came back, beautiful blue mold had grown in it and it tasted AMAZING. These days Roquefort is aged for 5 months.