Day 3: Roquefort
You either like Roquefort or you don't. There is no middle ground, no "well, it's OK." This goes for most blue cheese in my experience.
Some are turned off by the idea of eating mold, specifically Penicillium roqueforti. Some, by the cheese's pronounced smell and flavor. Roquefort in particular tends to be on the stronger side within the family of blue cheeses (pâte persillée, literally pierced paste for the technique of piercing the young cheese with needles to allow in air and feed the mold) and can be downright aggressive in taste. One of the reasons I buy Roquefort from Cantin is because they do their own (still according to the strict guidelines of the protected designation of origin) that is decidedly smoother on the finish without losing its spark. It is a veritable masterpiece.
Don't let its strength put you off, though. Roquefort can be extremely enjoyable, particularly with some sweetness to balance its flavor. A sweet and fruity Monbazillac wine from the Dordogne region pairs beautifully. In my case, I had some ripe Reine Claudes, juicy green plums that are a late summer treat. With a piece of endive to transport the combination and add texture and a hint of bitterness, I was in heaven.