[wazoox]

Gabriel Coulet just started selling a wonderful 24-months Roquefort. It's very soft and creamy, strong but not too pungent, and beige to light brown in colour (it really look like it's spoiled, but it isn't :) ). I'm pretty sure it all started with a forgotten wheel of cheese in the caves that they decided to try out anyway :D

[0wis]

If you have the chance to visit Roquefort (the city) and the cave, you should. That's what the legend tells : a young shepard forgotten his cheese in a cave when he saw a beautiful girl passing by... https://en.wikipedia.org/wiki/Roquefort I personally understood the taste of it when I visited the caves there and now I am a huge fan.

What is remarkable with Roquefort is the penicilium roquforti and the fact that it is not that dry. Many dry cheese can be aged and should be to develop their aromas (Comté, parmiggiano...etc).

One more parameter that I find often overlooked is temperature : aromas and texture are much better at room more than fridge temperature. If you can get your cheese out of the fridge 30min-1h before consuming, you will enjoy it much more. Edit: typo

[arthur2e5]

On the cold, industrial side where people just do "close enough", Penicillium roqueforti is also used to make concentrated blue cheese flavor. Food scientists know that blue cheese flavor mainly comes from ketones produced by the mold, which in turn derives from milk fat. So they start with cream, mix the spores in, then aerate and stir to let the mold eat as much fat as possible. 48 hours later, you get what salad dressings use for "Blue cheese" flavor.

[BrandoElFollito]

I like to eat cold cheese, somehow having it warm is disgusting to me.

It did not even depend on the cheese, all of them does not taste good to me when warm.