Baked Garlic and Roquefort with Rosemary

Preheat oven to 375°. Cut ½" off top end of garlic pods. Place garlic in baking dish with cut side up. Top with butter and one rosemary sprig (finely chop remaining rosemary for later use). Pour oil over. Add broth and wine to dish. (Can be made 8 hrs ahead, cover and chill) Bake uncovered until garlic is tender, basting every 15 min with pan juices - about 1 hr 15 min. Take out of oven and discard rosemary sprigs. Remove all cloves from the garlic heads. Put cloves back in dish and slightly mash. Add cheese and chopped rosemary to dish and continue baking 15 min until cheese is almost melted. Mix well and serve hot with french bread.