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Available only in print. Published 1997.

No. 43 The Caves of Roquefort

    • The Caves of Roquefort: The Terroir of a Great Cheese — a Roquefort farm — the Lacaune sheep — the caves and the blue mold — what is the terroir? — best brands — how to choose and serve Roquefort — what to drink  Edward Behr
    • Recipes  Prunes in red wine for Roquefort, Roquefort butter for sautéed or grilled veal or beef, Roquefort salad
    • Notes and Resources  Bourbon vs Tahitian Vanilla, Ile de Ré Salt
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