House of Bleus

When a person is accused of "living in a cave," one generally assumes said person probably did not attend cotillion and might be a wee bit, well, introverted.  Obviously the accuser has never been to the Languedoc region of France, home of the Caves de Roquefort.  

The cool, and I do mean COOL, Roquefort caves

Here, high in the midi-Pyrénées mountains is born Roquefort bleu cheese, considered by those in the know as the most famous of all fromages.  

Roquefort, the King of French Cheeses

It comes from the milk of Lacauna sheep, and obtains its signature blue-green veins, creamy texture and tangy/pungent flavor from ripening in underground caves, where the perfect (and perfectly natural) fusion of humidity, temperature and mold turn milk into gold for this tiny hamlet of the south.  
 

High on a hilltop in the Languedoc region of France

Grueling though it was, I soldiered through another day of sampling fine French food and wine, stopping only to daub my very full mouth with a linen napkin and answer urgent text requests for money from my college-aged mooch hustler grifter son.  


Whistle-whetting information available at the Roquefort Société.