Blue cheeses were originally a product of the environment in which they were ripened. In the case of Roquefort, the Roquefort caves in which the cheese was stored were teeming with Penicillium roqueforti. The circumstances surrounding the discovery of Roquefort are the subject of legend and history.
The earliest legend has it that a shepherdess left her lunch of cheese curd and rye bread in a cave, and when she returned to find it weeks later, she discovered Roquefort cheese.
At the Bisbee Grille, our cooks serve a grilled burger crusted with black pepper, topped with sauteed red onions and bleu cheese. Complement this with a bottle of Layer Cake Red Wine.