1924 Bleu
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There’s more to 1924 Bleu than initially lets on. It starts out milky, but this buttery blue takes its time on the palate. As you savor a bite, salty notes grow as it builds to a strong and bitter finish. Aged in caves outside Roanne, France, wheels of this mixed-milk blue are mottled with blue veins and enveloped in a thin natural rind.
Unlike traditional French Roquefort, that’s mandated by an Appellation d’Origine Controlée to use sheep’s milk exclusively, 1924 uses half cow’s milk—the goal being a less pungent edge that’s more appealing to the US market. Each wheel, after all, is a collaboration between the US and French companies: US-based Peterson Company, the French Société Laitière de Laqueuille, and renowned affineur Hervé Mons.
A wedge as full-bodied as this can stand up to some serious sweetness. Try a culture favorite: Drench 1924 in infused maple syrup (Runamok Maple’s hibiscus flower offering gets our vote) and scoop up with a crusty baguette. For less mess, sip sweet wines like Sauternes or Moscato.08
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