In this blog series our intrepid intern Molly will find and interview American cheesemakers attempting to re-create traditional European cheeses. Learn about the difficulties as well as the benefits of this type of cheese making, as well as how terroir and the idea of a cheese tied to a location so distant changes when that cheese is made in a new location. Also, each week you’ll have a chance to win an issue of culture: the word on cheese. Last week's winner was Ashley Robin!

In a blog about traditional European cheeses, I'd be crazy not to write about Roquefort. The poster child of the legally-protected, this sheep's milk blue is perhaps the best example of how closely a product can be tied to a place--in terms of both chemistry and culture.

Kate spotted this great archival video from Papillon documenting Roquefort-making back in the 20's. Great for mustache aficionados, or anyone looking to catch a glimpse into cheesemaking's past. Following the silent show, there's a modern piece so you can have a look at how Papillon does it today...

Yesterday I moved from one apartment in Boston to another - a disgusting activity, given the temperature outdoors.

During the process, my moving-helpers and I decided to pull the empty drawers out of my dresser before carrying it down the stairs to the street.

This is when we found a handful of yellowed sheets of paper, wedged up in the interior crevices of my dresser.

These sheets of paper were two separate New York Times articles, one from Sunday November 20, 1988, titled The Aging Grace of Roquefort, by Florence Fabricant