Well done customer: you’ve found the Roquefort loophole. Perhaps you noticed the similar leaf-shaped pockets of blue molding between Malzieu and the big R (persille = parsley). Or tasted the closely matched spicy, earthy kick of the silky, giving paste. Or perhaps you were drawn to its Maison Mons merits, finished in carefully controlled cheese aging caves. Here’s the dish - it’s made in the small hamlet of Malzieu-ville from raw Lacaune ewe’s milk just outside the designated region for Roquefort. No appellation means no designer price tag. For an excellent pairing, look to the toasted, nutty oxidized flavors of Oloroso sherry.