Recipes / The bluer the better
Repellent smell to some, delicacy to another: 2,000-year old secrets of making blue cheese.
This bread isn't for eating. Twenty kilograms of fresh rye loaves are placed into grottoes in the jagged cliffs of Roquefort-sur-Soulzon, France. Six weeks later they are taken out all moldy, blue, crumbly and stinking.
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