This is considered to be one of the three greatest blue cheeses in the world. It has a clean, forceful flavour with strong salt, very different from the sweetness of milk. The pâte is damp and crumbly and should be cut with a pre-warmed knife. The cheese melts in the mouth, leaving an amazing flavour of mould and salt. When mature it is exceedingly strong. Roquefort goes well with pasta or salad. It is rich and spicy and it is best eaten at the end of a dinner accompanied by a bottle of Sweet Gaillac or a Haut Medoc.