d'Yquem and Roquefort, again. (I wish)

From (approximately) "Monseigneur le Vin", a guide published in 1927 by Les Etablissements Nicolas, who these days are, you might know it, found at www.nicolas.com:

...the flavour of a vintage red wine blending with the taste of a paste of fermented milk ripe for the eating is the very key to paradise.

The author's preferred wine is not Sauternes, but I know what he means.