What an icon—and truly one of the world’s best-known blues. A sheep’s milk cheese from the South of France, only wheels produced and aged in the Combalou caves, located in Roquefort-sur-Soulzon, can officially carry the coveted name.
It goes without saying that Roquefort makes a statement as one of the strongest, funkiest wedges on a cheese board. Due to its assertiveness, it doesn’t really have the reputation as an ingredient; it’s not a “cooking cheese,” if you will. The assumption is that Roquefort will overpower a dish. If that rings true, then we say, let it be the star! Move beyond blue cheese dressing, folks! These recipes balance out its tangy, salty bite, giving Roquefort a pedestal to sit on. And doesn’t Roquefort deserve it?!
We all know how luxurious it is to end a meal with cheese. Roquefort pairs so well with jammy wines and dried fruit gives it the perfect amount of sweetness. This walks the line between cheese plate and dessert, and is decidedly simple and elegant.
Beets and blue cheese are a classic pair. The sweetness from the beets balances the punchy cheese, while herbs give it a lift and walnuts add a perfect amount of crunch. This is a great side, or lovely lunch with some crusty bread.
Glow up mac and cheese! This dish is rich and luxurious. Leafy greens and Roquefort work beautifully together, so why not let them get coz y with some pasta? Open a bottle of wine while you’re at it.
A savory crêpe is such a dreamy thing to treat yourself to. You’ll find them in crêperies throughout Franc ebut stateside they are less common than their sweet cousins.
These are the luxurious weekend treats you didn’t know you needed. Rich and tangy, they work with both sweet and savory accompaniments. We love them with fig jam and butter, or alongside soft scrambled eggs. Either way , you can’t go wrong.