Roquefort
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Roquefort is a sheep-milk blue cheese from southern France. EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name "Roquefort", as it is
Roquefort
Texture of Roquefort
A Lacaune flock in France
Penicillium roqueforti
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Penicillium roqueforti is a common saprotrophic fungus in the genus Penicillium. Widespread in nature, it can be isolated from soil, decaying organic matter, and plants.
Roquefort
…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 mold (Penicillium roqueforti) had transformed his plain cheese into Roquefort. In AD 79, Pliny the Elder praised the cheeses of Lozère and Gévaudan and reported their popularity…
Blue Stilton Penicillium