Roquefort de John Spottiswood

This French sheep's milk cheese is considered to be one of the finest of the blue cheeses. Some Roquefort cheeses can be frozen successfully, others become crumbly (but still usable in salads). For best results, first cut the cheese into small (1/2 pound) chunks, and wrap each chunk in an airtight package. Thaw in the refrigerator, and use the cheese soon after it's thawed.