The Roquefort Files
By Alex Brown and Evan George
Roquefort, a bleu-veined ewe’s milk cheese from the French town of Roquefort-sur-Soulzon, is widely known as one of the kings of cheese. Of the 500-plus cheeses made in France, this blue bully is certainly one of the most recognizable to the connoisseur and the layman alike. Unfortunately, as with the other kings of cheese (Parmigiano Reggiano, Brie de Meaux and Stilton), Roquefort has been commodified and redefined as tepid sour crumbles that lay atop crappy salads. Like the other big three, it has become a supermarket cheese, which obscures its epic history and goddamn transcendental flavor.
courtesy of www.bbcgoodfood.com
Mull This Over
Spice up your wine on chilly nights
By Maren Tarro
After a long summer of broiling in the New Mexico heat, cooler temperatures are finally in the forecast. It’s time to dump that jug of margarita mix down the drain, throw out those Coronas and serve something more seasonal.
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Take a tour of both bourbon and the IPCC’s beautiful permanent exhibit in one decadent evening of culture.
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