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.