There are blue cheeses, and then there are blue cheeses, and Persille de Malzieu, from the Langeudoc-Rousillon region of France, definitely falls into the latter category. See all that marbling in the cheese’s paste? That means it doesn’t skimp on sharp, spicy blue flavor. When Colleen and I did our taste test/photo shoot with the cheese a few weeks ago, I thought it may have tasted so strong to us because our pregnancy-altered palates are a bit sensitive, but no, apparently it tastes like that to everyone!

You may not have heard about Persille de Malzieu before. I certainly hadn’t before embarking upon this project. Availability can be spotty (hence, our ordering it from Murray’s rather than buying it at a Minneapolis or D.C. area cheese shop), and it’s a raw sheep’s-milk cheese, which often results in smaller production because sheep make far less milk than cows. But if you’re a blue-cheese lover and can get your hands on it, jump at the chance. Pesille de Malzieu is very moist and salty with a fantastic tang to it. It’s not as creamy as C+C favorite Roquefort, but with a good whole wheat cracker (we love Carr’s) and something sweet on the side, like a raisin chutney or dates, it would be a very satisfying dessert. Wine pairings tend toward the sweet as well – look for a Sauternes or Port.

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