Who was the retard that decided to put molded cheese in his mouth & call it 'Blue-Cheese'?
by 
MATTress_Boy_R_Dee
ANSWERS: 6
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"The story behind the origins of Roquefort blue cheese has been romanticized in a very old legend of the land. The legend begins with a young shepherd who was minding his flock of sheep in the hills of Roquefort when he suddenly sighted a beautiful maiden in the distance. Determined to find her, the shepherd left his dog to guard the sheep and hastily placed his lunch – bread and ewe's milk curds – in the nearby caves to keep cool. The shepherd was away for days, looking for his maiden. Unfortunately, he never found her. Dejected, the shepherd returned to his sheep, tired and hungry. When he took his lunch out of the caves, he found that the bread and milk curds were moldy. His hesitation was brief due to his mounting hunger. With some trepidation, the shepherd took a bite and was pleasantly surprised to find that his moldy lunch tasted quite delicious! Thus, the Roquefort was born. " From http://www.wisegeek.com/what-is-roquefort.htm
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I find it offensive that you use the word "retard" in your question . I work with special needs kids and they find it offensive to but you have every right to use it...I just felt the need to say something:) Mrs. D.'s answer was great...I had no idea how it came to be and what a great story. I will have to read more on it....very interesting and a good question!
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The world over there are ethnic foods that turn everyone else's stomach but which the locals enjoy because of their strong flavors. Consider lutefisk, which intrepid Norwegians steel themselves to once a year, and the fermented fish sauce Vietnamese put on everything. In Ukraine I learned that raw bacon fat is actually very good on black bread, but Ukrainians can't be persuaded to take a second swallow of root beer. Jars of German sauerkraut would make good hand grenades, in my opinion, but Germans seem to like it; and who was the nut who thought that salting cabbage and letting it spoil (ferment) would keep it edible throughout the winter?
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Probably the same guy who decided to market Sour Cream & yogurt. It's all spoiled but it sure is good.
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Either a stupid person winning a bar bet or a brilliant cheese maker willing to go that extra mile for a new product. My bet is the former. Mike Meyers (Wayne's World) states that all Scottish food is based on a dare.
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hahahaha I dont know but that retard has a cheese that sells well. LOL
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