dmu

Sorry, I don't like Stilton!
Roquefort is made just to the north of us and the local sheep farmers sell their ewes' milk to the Caves. It's OK in small doses, otherwise it's too salty...

bigglesworth

Well, I suppose that is what is so nice about cheese. There is enough choice to please every palate.

Blackladder

Kazzo, above on Morbier,

D'you know what makes the dark 'stripe' through the cheese? Coal dust.

(some would say it's mashed cherry pips, but that's old cheese (ahem))

Blackladder

Kazzo, above on Morbier,

D'you know what makes the dark 'stripe' through the cheese? Coal dust.

(some would say it's mashed cherry pips, but that's old cheese (ahem)).
blackie

cjm

Tend to agree. Roquefort V Stilton, no contest, but wholly different cheeses. I would use Roquefort in a recipe, not solo. Stilton works solo and in a recipe. Comté when it is aged and at room temperature is superb.

Novocastrian

Ever the Norman loyalist I would also put in a favourable mention for Livarot.

A bit strong for some, but excellent with cidre bouche.

kazzo

I understand it is a layer of ash added to the curds from one day when they didn't have enough to produce a whole cheese - the ash supposedly protected it and then another layer of curds was added the following day to complete the cheese.

I do also love Comte, and Etorki - one of the sheeps milk cheeses and Tomme de Savoie and, as our house is on the route de Chabichou, I am supposed to enthuse with my neighbours about goat's cheeses... but I too think they are better served grilled on mushrooms or in red onion and goats cheese tarts....

Tweedpipe

Another vote here for Stilton over Roquefort, but if I mention this at home I end up in the dog-house!

Tweedpipe

Oh, so do you speak like these two marvellous characters......?

Novocastrian

A bit cheesy, that.

jonkemp

One bottle Vin Jaune or 5 bottles of something decent? Not much of a contest. Has anyone tried P'tit Basque?

Michie

from what I can remember stilton is made from cows milk, Roquefort is made from ewe's milk as dmu has already said, I don't like either of them I'm afraid, I do often make a Roquefort sauce, which goes down well with alot of people, I live in Aveyron so I'm not really allowed to say I don't like it! Roquefort c'est Fort! but it is a beautiful little village, like many in this area. For the wine my favourate would be a Bandol or cote de provence, it's rosé or if it's to drink before eating a muscat des Riversaltes which is sweet.

bigglesworth

So what does the Roquefort sauce go with? I find it too strong with steak. I am intrigued

cjm

Just back from three wonderful days in Montmartre, Paris and I will say the IBIS there is great. This morning we had a guest cheese for breakfast, Maroilles, a soft cow's cheese from the village of that name in the Nord. White and creamy. I was bowled.
I banged on about Stilton, so here's a recipe to go with the apero. Endive leaf, decent sprinkling of Stilton, topped with crushed/chopped walnuts and a drizzle of runny honey. Personally I have to have a nice CDR to wash it down -

Michie

Roquefort sauce goes nicely with roast pork or lamb, but most people that like it just put it everywhere! if you find it too strong it is quite easy to make and you could do it to your own taste. Myself being British but Married to a Frenchman I take the best bits of British cooking, the best bits of French cooking and mix it all around! My job last yr was working as a cook for a building site, when they knew I was English they were pretty scared lol but in the end they were quite happy with me and my cooking, and loved bread sauce and cottage pie!