Roquefort by JLBG
Only cheese that has been matured in a well defined area, about 1500m long and 400m wide can bear the name of Roquefort. The milk must come from a larger, but neighboring and equally well-defined area, from ewe of the local breed. You can visit the caves and see the cheese maturing.There are several legends that explain why people had at one time the strange idea to inoculate the curd with moulds.