According to the legend,
Roquefort came being in the caves where a shepherd enchented by a beautiful girl left his lunch: milk and bread. The shepherd was looking for the girl for a few days without success. To make the matter worse, he found his meal covered in mold. He was to hungry to resist eating his rotten lunch, and to his suprise, he found it delicious.
Legendary shepard's meal was declared by
Charlemagne his favorite cheese; then in 1411 Charles IV signed a charter giving the inhibitants of the southern French village of Roquefort in Aveyron: " the privilege to mature the cheeses as it has always been done in the caves of the aforementioned village".
Roquefort is made from raw milk of
Lacaune sheep - the only breed which can survive in severe mountain climate. The cheese is matured only in the caves of
Roquefort-sur-Soulzon, where it develops its piquant, salty, strong flavor and intensive aroma. Mature
Roquefort is ivory in color, litlle crumbly and full of mold traces.
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