The south of France is known for their fantabulous food, and this creamy-crumbly blue cheese is no exception. It heralds its own arrival by the pungent smell as soon as you open the packet, and the blue veins provide a distinctive tang, while the sheep's milk keeps the crumble in this cheese creamy.
So how did our judges do in the Roquefort blind taste-test?
[Dan] Ooh it's strong
Roquefort is a blue cheese made of sheep's milk Source: Getty images/ Uppercut RF
What's stinky, and blue and delicious? Source: The Chefs' Line
[Mark] You can smell it from here!
[Mel] I'm smelling that cheesy...parmesan-y...
(Ready? 3,2,1...down the hatch!)
[Dan] Mmmmmm...
[Mark] I know what this is.
[Mel] Mmm! Oh yum.
[Dan] That's delicious.
(Okay, tell me what you got!)
[Dan] It's nice and soft. Creamy.
Spoiler alert: we can't fool our judge's tastebuds! Source: The Chefs' Line
[Mel] Soft, creamy, salty, savoury...Do I get points for all of those descriptors? (Laughs)
[Mark] I can't spell it!
(Do you eat generally eat it on its own? In a dish?)
[Mel] I would eat cheese on its own...alone...in the dark
[Mark] It's great with marinated figs!
(If someone wants to eat blue cheese but is a bit apprehensive about it, how would you recommend eating it?)
[Mark] I'd put it in a shot glass, with Noble One. It's beautiful. And Noble One is from the Yarra Valley; it's a liqueur.
[Mel] Ahhhhh, there you go...Cheese toastie!
[Dan] I like eating blue cheese with honey. It's really nice
[Mel] Or folded through pasta, cause it's got that really savoury, kind of peppery, characteristic to it.
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