By Jude Teal

Roquefort Tartine

Servings: 4 (3 tartines each)

Preparation time: 10 minutes

3 tablespoons no-trans-fat buttery spread, butter or margarine

3 tablespoons Neufchatel cheese (low-fat cream cheese)

1/3 cup Roquefort cheese or favorite bleu cheese, crumbled

1 1/2 tablespoons minced green onion

1 1/2 tablespoons dry sherry or port

12 baguette slices (1/3 inch thick)

1/3 cup chopped walnuts

Mix together the no-trans-fat buttery spread (butter or margarine) neufchatel cheese, Roquefort cheese, green onion and sherry. Spread on baguette slices and sprinkle with chopped walnuts. Place on baking sheet and broil until bubbly. Nice with a glass of wine or as an accompaniment to soup or salad.

Per serving: 182 calories; 17g fat; 2g carbohydrates; 262mg sodium

I’ve got the bleus!

Ooops! I mean I’ve got the blues, and lots of them … Roquefort, Gorgonzola, Stilton, bleu, etc. Maybe not all of them all the time, but I always have a few.

Legend says cheese was “accidentally” made by a guy on a camel. He had put some milk in a cow’s bladder bag so he’d have something to drink while riding through the dessert.

It was really hot, and the camel kept bouncing along, which shook up the milk. It was a lengthy trip and, by the time he stopped to have some milk, it was clotted!

But, he was thirsty so he tried it, and was pleasantly surprised — it was really tasty!

Thus began experiments that spread all of the Middle East and Europe. At the end of the first century AD, cheese was enjoyed by many.

One day, a young sheepherder left this lunch of cheese and bread in a cave, and was so busy dating a young maiden that he didn’t return to the same cave for over a month. When he again went into the cave, he found the cheese had turned moldy, but he was hungry, so he tried it. Wow! He loved it. Thus was the beginning of Old What’s His Name’s favorite cheeses. Are these guys all in cahoots?

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