El Roquefort cheese popular all over the world not only for its intense flavor but also for its quite high price, it is also famous for the complex preparation of which it is part.
For its production several ingredients are needed, among which the milk of 4 different breeds of sheep (La Lacune, Lorzac, Segola and Causses), the scientific intervention to achieve the exact point of aging, and the conservation of the cheese itself in the Causse region, which in its caves keep it with precision in terms of humidity.
In addition to these inputs, the Roquefort cheese It needs the Penicillium roquefortii fungus, which is spread over the rennet during production.
The interesting thing about this cheese prepared in the caves of Combalou Mountain in the Causse region in FranceIt is its state of aging specifically in this place, because as has been said, its environment is pertinent to prepare the cheese with its intense and mature flavor.
It is said that several kings were worshipers of Roquefort: Charles VI y Luis XV, among the first and that it was thanks to its palate that Roquefort was developed both technically and potentiated in its export.
The designation of origin was granted in 1925.
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