I've been milking this chunk of Roquefort for 10 days now. I
usually have about an ounce of it every other night for dessert.
Then I go a whole week without, before buying another hunk.

I'm addicted. Nobody in their right mind can claim that Roquefort
is not the King of All Cheese.

Sure, a good Reggiano, Pecorino or Caprino Romano has it's uses as
well, but nothing beats the luxurious Roquefort. Even the cheapest
Roquefort (Societe) kicks any other cheese's ass to the moon (this
is why they say the moon is made of cheese).

Second up: Delice de Bourgogne or a good Gorgonzola Dulce (they
vary). The former is available at CostCo for a mere $10/lb. It's
the butter of cheeses. Super silky and melt in your mouth goodness.
Or Gorgonzola Dolce, a milder ripe cheese, spreadable on simple
crackers, and goes great in (non-acidic) pasta sauces and as a
topping for a nice crispy, pan-fried piece of polenta with a side of
poached eggs.

No other cheese can come close to these top three. don't get me
started on these waxy American blue cheeses. They all suck compared
to the real thing. And don't let anyone tell you otherwise.

-sw