Thursday, January 24, 2013

Cheese Diary: Roquefort

Have you ever seen mold look this good?

I read about Roquefort in a book about microbes that help us in our daily lives. At that point I decided I had to try this cheese. The first hit was a flavor bomb. For me, it was like a concentrated bleu cheese flavor that had a musty, salty after taste. It crumbles nicely. It's good in small doses, but I can't eat too much of it. This is definitely worth a try if you like bleu cheese on the strong side.

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