Roquefort is made from full-fat raw sheep's milk and then mixed with penicillium roqueforti, the blue mold that also gives this cheese its full flavor and color. The cheese matures on average four to nine months in the ancient Combalou caves in the southern French town of Roquefort-Sur-Soulzon. The climate in these caves is partly responsible for the beautiful development of the blue-green mold and makes this cheese unique in its kind.
België (nl)