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What is it?

Hailing from France and made from sheep’s milk, Roquefort is an intensely flavored blue cheese with abundant veins of greenish-blue mold that reach right to the edge of the cheese. Though it’s texture is airy, crumbly texture, but it will still hold together in slices.

Kitchen math:

8 oz. = 2 cups crumbled

Don’t have it?

Gorgonzola, Stilton, Maytag or any other crumbly blue.

How to choose:

The cheese should be ivory colored without any yellow tint. Avoid Roquefort with excess moisture leaking from it (this happens when the cheese is re-wrapped in plastic over the foil).

How to prep:

Because Roquefort has no rind, you can use the entire piece of cheese, although it will be saltier near the edge. If you like, you can rinse the cheese lightly under cold water to remove excess salt.

How to store:

Store well wrapped in the refrigerator.

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