This is a house on the main route through Roquefort de Soulzon, the home of the famous Societe De Caves where Roquefort cheese is made. This cheese is quite odorous, but very flavorful! The caves around Roquefort provide the perfect place to age the cheeses so that the flavors are delicately balanced and well developed. When you tour them, it is so chilly inside that they lend you blankets!
Roquefort is an acquired taste and the first time I had it, I hated it! But, over time, I came to enjoy and appreciate it! The cheese melts on your tongue and fills your mouth with a pleasant taste that is both sweet and acidic at the same time. The cream in the cheese weights it down on your tongue while the flavors created by the molds float up into your nose making every morsel an experience! Along with a good red wine, such a Pinot or Bordeaux, it saturates your palate with pure flavor.
I bought some this year at Christmas. It was good, but like so many things that one discovers in one's travels, it never tastes as good aa it did in France. So much of what we eat and drink is dependant on atmosphere. Eating Roquefort in my own kitchen here in California isn't quite the same. Now, if I were to pack it in a basket for lunch in Carmel Valley, I might be able to pretend I was in France, and it would taste almost as good!
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