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1. Bring milk to a boil in a small pot. Let it cool for about 20 minutes.
2. Preheat oven to 400 F (180C)
3. In a small bowl, crumble the roquefort cheese and mix with the flour. Slowly add the eggs, one by one, stirring constantly.
4. Pour in the warm milk, then continue mixing using an electric mixer, until you have obtained a consistent cream batter.
5. Grease a baking pie dish with butter. Pour in the cheese mixture, then bake in the oven for 30-40 minutes.
6. To find out if it is cooked, insert a knife at the center. If the knife comes out clean, the pie is done.
7. After baking, let it rest for an hour. Use a knife to loosen the edges, then invert and unmold the cheese pie in a large serving dish.
8. Serve as an appetizer.
9. *Optional: Pour bechamel sauce over the pie slices.

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