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I recommend the Papillon Black Label AOP Roquefort. A little on the salty side, which is a trait of that type of cheese, it works great in a dressing. I usually use one of the old CIA recipes for any blue cheese dressing. I tweak the cheese content a little, you can’t have too much of a blue cheese.
I also consume a fair amount of it on Bremner wafers. Or a baguette slice.
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