Roquefort with Joy

Upscale many blue cheeses with the refreshing, lightly sweet herb notes of Joy. 

Tasting Note: Balance this tangy, creamy sheep’s milk cheese with a crunchy texture and flavors of soothing cocoa butter and sweet herbs.

Make it an Occasion: Create a modest cheeseboard by adding honey and walnuts or almonds. Step it up another notch with a glass of Greek Retsina white wine -- pleasantly herbal, sharp, and sweet.

What Not to Pair: Do not try Roquefort with Good King’s Strength as they can be too pungent together.

Food For Thought: Blue cheese is one big category of cheeses with many types of cheese within it. Roquefort is considered the first type of blue cheese to ever be consumed, which is why many blue cheeses are made with a mold named after it, called Penicillium roqueforti. Roquefort is only allowed to be produced in the area of France where it originated from (an area only a small fraction of the size of Washington State!) and must only be made from the milk of the Lacaune breed of sheep. For how strict its production methods are, it is astounding how much Roquefort is eaten around the world!