/ck/ - Food & Cooking

>>4232692
French here, I like it. It's far better than some other blue cheeses that are dry and strong (bleu de bresse comes to mind).
The best way to enjoy it would be with fresh, warm walnuts bread, a thin layer of unsalted butter, some dried fruits or fresh grapes, and a glass of either rich red wine, or cool sweet white (what you guys call dessert wine?) like muscat or montbazillac.
Also your roquefort shouldn't be right off the fridge, let it at room temp for 5-10mn before enjoying, so the flavours aren't locked like when it's too cold. When it's cold all you taste is salt, whereas when you have it less chilled with the right ingredients, you may jizz your pants.
If roquefort is still too strong for you, you may want to look at its creamier, milder cousins, such as Saint Agur or Gorgonzola.

Yeah, we like our cheeses but for some it's more of an acquired taste, and you sometimes need some sides to really enjoy them.
As often, it's worth the effort though