Roquefort Cheese

Roquefort cheese is a classic blue cheese. It comes from the south of France and is one of the oldest cheeses. Many consider it one of the greatest cheeses of France. Only those cheeses from the Roquefort - sur - Soulzon region. 

The legend behind this cheese was that a monk first made Roquefort cheese in 1070. While working in he left his lunch in a cave near Roquefort France. He simply forgot it and left it there and a few days later, on June 4th, he returned to the cave. In his lunch he had cheese made from sheep's milk. Roquefort cheese is still made from sheep's milk that is cured in the caves near Roquefort France. Roquefort cheese still has a strong taste with streaks of blue in it. The streaks that are in the cheese is mold. Most molds make food uneatable but the blue streaks in Roquefort are a special kind of mold that gives the cheese its flavor. 

Roquefort breaks easily into little pieces and is pressed into big wheels. The cheese ripens 5 months April to October and aged in limestone caves. The cheese is wrapped in foil and labelled with sign of red sheep