Roquefort

A blue-veined cheese inoculated with Penicillium roqueforti, it is a product of striking metallic, salty, and pungent power. Its fatty texture melts almost instantly at body temperature. In gastronomy, its aromatic violence is exploited as an absolute point of contrast: melted in a reduced cream to coat a beef fillet, or served raw in an osmotic pairing with very sweet fruits (pear, date) to balance the palate.