Roquefort

This remarkable veined French cheese is produced from ewes’ milk and ripened for three months in the limestone caves of Les Causses. Made in this barren wasteland of south-central France for thousands of years, Roquefort is a creamy-white, semisoft crumbly cheese with all-over marbling — more green than blue — quite unlike any other blue cheese. When buying, avoid a cheese with a very white interior or too few veins. It is a superb dessert cheese, especially with a sweet wine like Sauternes. (258)