The French Emperor Charlemagne loved a bit of Roqufort on his bread and who can blame him that tangy, sharp taste washed down with a good glass of aged red wine, I fancy some now just thinking about it.
The Cheese must be aged in caves that tunnel for miles into Mount Combalou in south-central France. The cool and humid atmosphere is ideal for the growth of the mold Penicillium roqueforti, which gives the cheese its characteristic blue-green marbling and tang.
Legend has it that the cheese was discovered when a youth, eating his lunch of bread and ewes’ milk cheese, saw a beautiful girl in the distance. Abandoning his meal in a nearby cave, he ran to meet her. When he returned a few months later, the mold had transformed his plain cheese into Roquefort.
It’s widely available in shops and supermarkets but if you can get at a French Market or direct from a producer your taste buds will be rewarded. Others to try, of course Stilton and Gorgonzola
More info here.
Producers and sellers.
There are some lovely recipes here to try.
Photo above used with the kind permission of www.Roquefort.fr