Roquefort

Roquefort is made entirely from the milk of the Lacaune, Manech and Basco-Béarnaise breeds of sheep. Production of Roquefort cheese entails “4,500 people who herd special ewes on 2,100 farms producing milk”.

The cheese is produced throughout the département of Aveyron and part of the nearby départements of Aude, Lozère, Gard, Hérault and Tarn.

Legend has it that the cheese was discovered when a youth, eating his lunch of bread and ewes’ milk cheese, saw a beautiful girl in the distance. Abandoning his meal in a nearby cave, he ran to meet her. When he returned a few months later, the mould (Penicillium roqueforti) had transformed his plain cheese into Roquefort.

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