Cheese connoisseurs recommend that genuine Roquefort should be selected for an impressive feature of a meal or cheese board. Rather than mixing it into salad dressing, consider serving it separately, alongside the salad, to emphasise the individual flavours. Other less-costly types of blue cheeses can be reserved for dressings, dips, and spreads. These can be crumbled into plain yoghurt or sour cream to make a dip, or into mayonnaise to create a dressing. However you choose to serve it, Roquefort complements a wide range of interesting breads (use it to flavour focaccia) and whole-grain biscuits. It’s wonderful with strudel, baked potatoes, and polenta. This cheese is also superb with port or other robust red wines, dessert wines like Sauternes, and fruits such as ripe pears.