If you have the chance to visit Roquefort (the city) and the cave, you should. That's what the legend tells : a young shepard forgotten his cheese in a cave when he saw a beautiful girl passing by... https://en.wikipedia.org/wiki/Roquefort I personally understood the taste of it when I visited the caves there and now I am a huge fan.

What is remarkable with Roquefort is the penicilium roquforti and the fact that it is not that dry. Many dry cheese can be aged and should be to develop their aromas (Comté, parmiggiano...etc).

One more parameter that I find often overlooked is temperature : aromas and texture are much better at room more than fridge temperature. If you can get your cheese out of the fridge 30min-1h before consuming, you will enjoy it much more. Edit: typo