Sally in the Zen

Confessions of a Befuddled Zen Buddhist

Roquefort Blue Cheese

The first cheese that Zen Master ever encountered in his youth in China was blue cheese.

“It stank!”  He recalled when a friend shared it with him.  “It was like stinky socks!  Why in the world would anyone eat this stuff?!”

Because he wanted to know what it tasted like, he tried it.

And promptly gagged and threw up.

This is one of his most vivid memories from his younger years.  And every time we go grocery shopping, when we pass the Cheese section, he would always peek at all the wonderful assortment of cheeses and point out always the blue cheeses.

So while we were shopping at Trader Joe’s over the weekend, Zen Master, Zen Mum and I picked up the Roquefort Blue Cheese.

OMG!!  The MOLD!  The MOLD!

Would you LOOK at that MOLD?!

“That’s nothing!”  Zen Master said as he eyed it before taking a deep whiff of it.  “The one I had was moldier and smellier!”

The SMELL!!  OMG, the STENCH!!

OMG!!  The TASTE!!


It was pretty damn tasty!

Me:  UMMM….YUMMM…..SLURP…..DROOL…..must…have…more…moldy…cheese….

Zen Master:  SLURP…UMMMMMHUNMMUUM…..good…cheese....

Zen Mum:  YUCK!!…ACK!!…GAG!!…BLAH!…disgusting

And I flew over to rescue those precious, precious moldy morsels from her plate before she could chuck them in the trash.


Who would have thought that something made out of raw sheep milk in a limestone cave would be so damn tasty?

According to Wikipedia:  “Before Alexander Fleming discovered penicillin, it was common in country districts for shepherds to apply this cheese to wounds in order to avoid gangrene.

Um, eewww.

Ok.  I think that’s enough information about Roquefort Blue Cheese for me.

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