Roquefort

Roquefort is a French blue cheese made from sheep's milk and aged exclusively in the natural limestone caves of Roquefort-sur-Soulzon in southern France, whose cool, humid air fosters the growth of the Penicillium roqueforti mold that runs through the cheese in blue-green veins. It carries a protected appellation d'origine controlee and a European protected designation of origin, meaning only cheese aged in those specific caves under traditional methods may legally bear the name. Roquefort has a crumbly, moist texture and a sharp, tangy, distinctly salty flavor, and it is among the oldest and most celebrated blue cheeses in the world, with a documented history stretching back many centuries in the region.