Roquefort cheese, a very rich history , protected by an AOC even since 1925 , the first Appellation d'origine contrôlée granted to a cheese ! Also of note is that even Charles VI , in 1411 , assigned to the inhabitants of Roquefort the monopoly for the refinement of this " bleu " .
Produced exclusively from raw sheep's milk , this cheese has to be done to refine the natural caves in Roquefort - sur - Soulzon , in the Department of the Midi - Pyrenees ( south - west France ) . These caves are a kind of huge natural refrigerator where molds , obtained from spores of Penicillium roqueforti ( the name itself is a guarantee ) , can proliferate and typifying this wonderful cheese .
He creamy , pleasantly " greasy " to the palate and a very strong smell . The flavor is full , intense and persistent , with notes saline that stimulate salivation and combine well with sweet wines of quality.
