For several months I've just been 'sipping' little portions of it
straight up. A tsp is good for a 1/2hour snack.

I ran across this recipe & thought it should do the Roquefort justice-
so we tried it last night.
http://www.ebfarm.com/Recipes/recipeView.aspx?rID=490

Roquefort, Cream cheese, chopped, saute'ed pear & toasted pecans on
celery sticks.

It is good-- but a waste of Roquefort's unique flavor and texture,
IMO. I'll do it again-- but with whatever Blue Cheese I have on
hand.

I'm back to nibbling/sipping the Roquefort unless someone can suggest
a way to accent the goodness of Roquefort.

Is there a spirit of some sort that might go particularly well with
it? I'm not really a wine drinker-- but I like a glass of bourbon,
whiskey, or cognac as a night cap.

I found a page that suggested a sweet wine - "Sauternes, Monbazillac,
and even Porto." How about a good Cream Sherry?

Jim