It’s true that we shouldn’t talk up the mediocre. But we need to be careful that doesn’t tip over into dismissing the good.
Stilton vs Roquefort - it’s all a matter of taste. You find Stilton too heavy - I find all French blue cheese lacking in taste balance. You say pot-ay-to, I say pot-ah-to But in both cases, they’re produced in quality versions, and in industrial versions, and the quality versions of both should be celebrated.
Incidentally, we visited Roquefort about ten years ago. Having done the obligatory tour of the caves, and bought some cheese, we went looking for some bread with which to eat it. At least at the time, there appeared to be no boulangerie anywhere in the village! Still not sure whether we just missed it, or if the whole place is so given over to tourists that what would normally be an everyday shop in every single village was just not there. (And don’t get me started on boulangeries. We’ve just had a chi-chi new bakery open around the corner from us in Cambridge. Tiny croissants at £2.50 of worse quality than 1€ croissants in any of three boulangeries in our village in Alsace. So I do know that the French do French things much better )