Roquefort, the legendary blue cheese, is the product of an extraordinary site in the south of France. Although similar cheeses are produced elsewhere, only those aged in the natural Mount Combalou caves of Roquefort-sur-Soulzon (Aveyron) can bear the name Roquefort.The mould that gives Roquefort its distinctive aroma, colour and flavour is found in the soil of the local limestone caves, which can be visited today.Each Rochefort loaf is pierced, placed on wooden shelves, sprinkled with salt and left to mature for two to three weeks. "Fleurines", natural cracks or faults in the rock, keep the temperature and humidity of the ripening cellars constant throughout the year.
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