Camembert is made from unpasteurised cow's milk, and is ripened by the moulds Penicillium candida and Penicillium camemberti for at least three weeks. It is produced in small rounds, about 350 grams (.55 lb) in weight, which are then typically wrapped in paper and packaged in thin wooden boxes.

Although traditionally made only with unpasteurised milk, many countries today heavily restrict the production and sale of unpasteurised dairy products. In these countries, most or all cheeses sold as "Camembert" are actually made with pasteurised milk. Many gourmets consider these cheeses not to be "true" Camemberts. The AOC variety "Camembert de Normandie", is required by law to be made only with unpasteurised milk.

Roquefort is a sheep milk blue cheese from the south of France, and together with Bleu d'Auvergne, Stilton and Gorgonzola is one of the world's best-known blue cheeses. Though similar cheeses are produced elsewhere, European law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin.

The cheese is white, crumbly and slightly moist, with distinctive veins of green mould. It has characteristic odor and flavor with a notable taste of acid; the green veins provide a sharp tang.

Méthode Champenoise is the traditional method by which champagne is produced. After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle. This second fermentation is induced by adding several grams of yeast (usually Saccharomyces cerevisiae, although each brand has its own secret recipe) and several grams of rock sugar. According to the Appellation d'Origine Contrôlée a minimum of 1.5 years is required to completely develop all the flavour. For years where the harvest is exceptional, a millesimé is declared.

After ageing, the bottle is manipulated, either manually or mechanically, in a process called remuage (riddling, in English), so that the lees settle in the neck of the bottle. After chilling the bottles, the neck is frozen, and the cap removed.

INGREDIENTS- 75 g of cheese roquefort- Nuts- Oil and pepper

ELABORATION1. Mix the cheese with a fork until you get a smooth mixture.2. Break the nuts3. Mix the cheese and the nuts in a bowl with four teaspoons of oil.4. Add salt and pepper.5. Mix all the ingredients