Roquefort is the great French blue cheese. Only cheese that has been cured in the local caves of Combalou (Central France) deserves this title. It has almost no rind, a soft yet moist and crumbly texture, and an interior with a good dose of blue veining. The flavors of a Roquefort are typically salty, complex and tangy.
Wine: red Burgundy, Châteauneuf-du-Pape, Sauternes, Port