Roquefort souffle

Yeah I made my first souffle. It was fairly boring. Not the making of it: that part I enjoyed, and it was exciting and new. But the actual souffle? Meh.

A bit omelettey. Probably because it wasn't that great. Perhaps I didn't do it right. Whatever. Meanwhile, I still love the star ingredient, Roquefort.

You either love it or you hate it. At first, I hated it. Too strong, and look at all those blue-black holey dents in it, like it's rotting from the inside out. Looks like it's about to implode, like a cheesy black hole. But, how the flavour grows on you!

Expensive to buy here. The real stuff's only been available since 2004 or so, at good cheese delis. Worth it, though!