When I was a kiddo back in the 70s virtually every halfway decent restaurant offered roquefort dressing as one of its choices. Now the stuff is so scarce I don't even bother asking if a restaurant has it anymore. I just settle for bleu cheese, which is sometimes quite good, sometimes not.
So what became of roquefort in restaurants? Too expensive? Not enough interest among patrons?
Or alternately, perhaps this is a regional phenomenon and roquefort dressing has only gone extinct in my neck of the woods?
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