Roquefort Cheese
This is the only ewes' milk cheese which has obtained a world-wide reputation. Roquefort is made during the lambing season in the village of Roquefort in the Cevennes mountains of France. It can be made only in this district, partly because the sheep-grazing land here is particularly suitable, but also because of the limestone caverns of Roquefort itself, which play a very important part in the maturing of the Roquefort cheese. The same mould as that used in the making of Stilton is introduced into the curd as a maturing agent. This delicious blue cheese has a sharp, pungent flavour and a soft creamy, crumbly texture. Very good for salads, mixed with the dressing.
