1 cup plum wine
1 cinnamon stick
1 bay leaf
2 whole cloves
1/2 cup dry, pitted prunes
Two 2-inch strips lemon zest
Three 2-inch strips orange zest
1 pound Roquefort
6 ounces (1 1/2 sticks) butter
1/4 cup thinly sliced Parma ham
Freshly ground white pepper
Serving suggestions: seasonal fruit, mesclun salad and walnut-raisin bread