Roquefort

Roquefort

What it is

It ripens only in the Combalou caves, where a collapsed mountain left natural chimneys called fleurines that breathe damp air through the rock. In 1925 it became the first French cheese granted an appellation — the law arrived to protect a draught.

In the kitchen

Never cook it hard. Melt it off the heat into warm cream, or it turns bitter and grainy.

Goes with

Pear Walnut Honey Fig Celery Butter Grape Banyuls vinegar

Same species

Blue cheese

Also used with

Banyuls Barbe de capucin Grenoble walnut Williams pear Comice pear

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