yellow flash Posted April 5, 2012 Share Posted April 5, 2012 Roquefort u like it or not? if u do how u eat it. i really like this way its Tapasbread, Tex Mex Escabeche "stuffing" , and cheese is Brie Love it Quote Link to comment Share on other sites More sharing options...
Kat0n Posted April 5, 2012 Share Posted April 5, 2012 No Quote Link to comment Share on other sites More sharing options...
Deathshead Posted April 6, 2012 Share Posted April 6, 2012 What's that thing? Quote Link to comment Share on other sites More sharing options...
yellow flash Posted April 6, 2012 Author Share Posted April 6, 2012 its mold cheese Quote Link to comment Share on other sites More sharing options...
Raziel Posted April 6, 2012 Share Posted April 6, 2012 Well, I eat Roquefort if you mean the cheese with the same name. I eat it usually with bread and wine. Quote Link to comment Share on other sites More sharing options...
Kostaja Posted April 9, 2012 Share Posted April 9, 2012 I like it with wine and bread. Goes well when there is a variety of cheeses available and it's not the only flavour you'll be getting. Quote Link to comment Share on other sites More sharing options...
AnG3L Posted April 24, 2012 Share Posted April 24, 2012 Are you sure it's Roquefort ? Roquefort cheese is not like it, this seems like Camembert or Brie( i think Brie on your picture) In the Roquefort there are green traces that give strong cheese taste. In France we have a lot of cheese 1 Quote Link to comment Share on other sites More sharing options...
Kat0n Posted April 24, 2012 Share Posted April 24, 2012 Are you sure it's Roquefort ? Roquefort cheese is not like it, this seems like Camembert or Brie( i think Brie on your picture) In the Roquefort there are green traces that give strong cheese taste. In France we have a lot of cheese Yes, I agree. For me this is Roquefort: 1 Quote Link to comment Share on other sites More sharing options...
rolf Posted April 24, 2012 Share Posted April 24, 2012 Cheese is always good Quote Link to comment Share on other sites More sharing options...
TulsaGeoff Posted April 24, 2012 Share Posted April 24, 2012 I'm fine with American, Chedder, Pepper-Jack, Cream Cheese, Swiss, Mozzerella, Parmesian and the baking cheeses. I have no desire for moldy green chuncks in my cheese. Quote Link to comment Share on other sites More sharing options...
AnG3L Posted April 25, 2012 Share Posted April 25, 2012 Yes, Katon, you are right, it's roquefort Quote Link to comment Share on other sites More sharing options...
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