I had never seen this type of cheese before and was very surpised by the green and blue patches. At first, I was nervous because it looked like mold. Then, my host parents explained that actually, it is mold! However, this particular type of mold is okay to eat and gives the cheese a really unique and strong flavor. I was honestly nervous to take a bite, especially since my host dad likes this type of cheese but my host mom hates it! I ended up really liking the flavor, but can understand how someone would not enjoy it, as it is quite strong and overpowering.
After buying the cheese from the market, there is no preparation necessary; it is ready to eat! I was going to just slice off a bit to eat, but my hosts recommended spreading it on a small piece of baguette, as the flavor is very strong and the bread can help offset the tanginess.
Roquefort is uniquely connected to our local environment in southern France! Because authentic Roquefort must be produced in a specific part of France, much of the dairy production of Occitanie revolves around sheep, who produce the milk needed to make the cheese. This cheese is also one of the most popular cheeses in all of France and can often be found in quiches and savory pastries. I had never heard of this cheese before I came to France, but now I see it everywhere!
