Roquefort

If old socks tasted delicious, then this is what they would be!

I found myself an unpasteurised sample. It looked ridden with tasty clumps of green mould.. I sampled it on it's own. Pretty good, but this bad boy needed something to go with it. I had it on some Finn Crisps (they're a bit like a thin Ryvita) with.. wait for it... Black Cherry Conserve. The conserve just came to me in a flash of inspiration. It was the best damn cracker I've had in a long time. I recommend it.

Anyway, so here's your Roquefort factoids - first one is an excerpt from Wikipedia: 

Legend has it that the cheese was discovered when a youth, eating his lunch of bread and ewes' milk cheese, saw a beautiful girl in the distance. Abandoning his meal in a nearby cave, he ran to meet her. When he returned a few months later, the mould (Penicillium roqueforti) had transformed his plain cheese into Roquefort.

Fascinating stuff, I'll think you'll agree. And I think we all know where this penicillium roqueforti came from. That's right. From the cave.

Second factoid: Blue Stilton is made with the same mould. Is this mould responsible for cheese dreams? Was the test last night a success?

In short, no. I vaguely remember that I had a dream but I have no idea what it was about. I am, however, retesting tonight. Mostly because I am in bed right now and I had a lot left over and I just ate loads of crackers with the rest of the Roquefort and the black cherry conserve. Seriously, that stuff was amazing.

Anyway, I am giving Roquefort...

3/10

I did dream something. Maybe. Check back tomorrow for the results of the retesting...