"How's this?" he said. "Strongest in the world."
I tasted it. "That'll do. Nicely. Gimme 4 ounces."
That is, of a really good blue cheese.
"King of the Blues," he added.
To complete the pairing, I came home and rummaged for the Christmas port and came across the one we'd opened last year, a '78 Fonseca. How could I have let that languish? There is some sediment in the glass but otherwise it seems to have survived the neglect. It is a beautiful, deep ruby colour.
And it goes perfectly with the Roquefort Agro.
Did you know European law dictates that true Roquefort must be aged in the natural Combalou caves of Roquefort-sur-Soulzo?
Made from raw sheep's milk, this cheese was named 'king' during the Age of Enlightenment by French philosopher Diderot:
According to Roquefort legend, one day a shepherd was enjoying a lunch of bread and ewe's milk cheese, when in the distance he saw a beautiful girl. He left his lunch in one of the Combalou caves to follow after her. Upon his return to the cave (without the girl), the shepherd found his cheese covered with mould. Very hungry, he decided to taste it. Of course, the cheese was delicious, and thus, the first Roquefort was born.
As for Roquefort's documented history, the cheese was first mentioned in 1070. In 1411, Charles VI granted a monopoly for the ripening of the cheese to the people of Roquefort-sur-Soulzon. By the 20th century, Roquefort cheese was famous throughout the world. I Love Cheese
.... and now, a different taste of the Blues from the French Quarter: