Of all the cheeses in France to receive the coveted PDO status, Roquefort was the first! I do find it to be a truly remarkable blue cheese, with a flavor that is simultaneously rich, bold and balanced. Produced in Aveyron, France, it has become a symbol of the city and even has its own bacterial strain that grows natively in the caves where it is aged. While it is easy to enjoy Roquefort’s inimitable flavor in the simplest of ways, I find it to be even more delicious melted over a medium-rare steak.
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