Roquefort was supposedly 'discovered' in a cave somewhere in France by a shepherd boy. The story goes like this: Sheep milk got left in a jar (or something) with some bread (extravagant for somebody on a subsistence diet). The bread went mouldy and turned the sheeps milk into the lovely blue veined delicacy we all enjoy every day. And in a stunning piece of culinary protectionism it can only be produced in the same caves, using the same shepherd boy (who is now 103).
Now the truth: It's Lymeswold for toffs.
Lymeswold itself was originally intended for the French market. It wouldn't sell because nobody in France could pronounce it. (There is no word in the french language that has the letters'w' and 'o' together.)
Geoff, musician
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Text © 2002 James Nye & Rabbi Burns
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Since 23rd May, 2004