probably more like Roquefort, a sheep’s-
milk cheese veined internally with blue-
green mold. The rest of the anecdote fits a
large, firm, internally ripened cheese better
than a thin, soft Brie. It also marks what
may have been the first appointment of an
official cheese affineur!The bishop was alarmed at the
impossibility of the task and...rejoined:
“My lord, I can procure the cheeses, but I
cannot tell which are of this quality and
which of another....” Then Charles...spoke
thus to the bishop, who from childhood had
known such cheeses and yet could not test
them. “Cut them in two,” he said, “then
fasten together with a skewer those that
you find to be of the right quality and keep
them in your cellar for a time and then
send them to me. The rest you may keep
for yourself and your clergy and family.”
Cheeses of Reputation The art of