by André Gayot
Now why, among all food products imported from Europe, the attack on Roquefort? Its selection by the U.S., as an effective weapon of persuasion, remains unclear. Could it be because Roquefort is such a staple of European cuisine? Then what wonderful, unsolicited publicity! Or is it due to the Penicillium roqueforti found within the cheese as a result of the fermentation of ewe’s milk? The shepherds in the French Southern mountains contend that their sheep have nothing in common with American beef, and that Roquefort is a natural antibiotic.
At any rate, buy yourself a couple pounds of Roquefort while it is (relatively) affordable.
Read the update on the situation.