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Cheese: Roquefort

Posted: June 26, 2000


Cheese: Roquefort
Region: France
Milk: Sheep

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

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