In Smithsonian magazine, Joshua Levine looks at the history and somewhat uncertain future of Roquefort cheese. “The king of cheese is in trouble. Over the past dozen years, sales of Roquefort cheese have fallen 15 percent, to 16,000 tons in 2020. The people who love it are growing ever grayer, and French parents are no longer bringing up their young to appreciate a taste that any normal child instinctively finds yucky (god knows, mine does). It takes training and persistence to overcome a natural human instinct to avoid food that, let’s face it, is spoiled, albeit in a tightly controlled and highly refined manner.” I have tried Roquefort a grand total of once: my sinuses have never since been so clear. It’s an experience, to be sure.
