Preparation info
    • Difficulty


Appears in
The Plagiarist in the Kitchen

By Jonathan Meades

Published 2017

  • About

There are numerous sorts of rebarbe; by-products of cheese-making or mixtures of stale cheeses moistened with wine or distillates.

Philippe Regourd’s ‘recipe’ for this fromage fort at La Taverne changed constantly – yet it was always pretty much always the same, constantly delicious.


  • 750g roquefort
  • 150g butter
  • 150g


Put the ingredients through a processor. Leave in the fridge for at least a week. Spread on good bread.