Roquefort

A decline in fungi diversity isn’t just affecting Camembert and brie cheeses, it’s also impacting blue cheeses, like Gorgonzola and Roquefort.

Much like Dana’s picnic pies from the last round, this classic French pastry features a laminated crust stuffed with creamy potatoes, caramelized onions and Roquefort sauce.

In France, where the written record of Roquefort goes back centuries, today’s cheesemongers — those who sell cheese — are as esteemed as the cheesemakers who produce some 1,200 types of fromage there.

Like many other gentle ingredients, they’re a flexible canvas for showcasing stronger, brighter ingredients: citrus, olives, chilies, garlic, herbs and pungent, salty cheeses including feta and Roquefort.

Roquefort cheese has had a protective designation under U.S. rules since 1953.