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”.
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.