What is Roquefort cheese?
:''For other uses, see'' [[Roquefort (disambiguation)]] [[File:Morceau de Roquefort Coulet.jpg|thumb|A slice of Roquefort cheese]] '''Roquefort cheese ''' is a kind of [[blue cheese]]. It comes from the south of [[France]]. It is made from [[sheep]]'s [[milk]]. French laws about [[Appellation d'Origine Contrôlée|AOC]] say that only cheese from the region of [[Roquefort-sur-Soulzon]] (close to [[Millau]]) may be called Roquefort cheese. == Overview == The cheese breaks into little pieces easily. It is a little moist. Blue [[mould]] is added to Roquefort cheese. This gives it a particular taste. Roquefort is made in big [[wheel]]s. They weigh around 2.5 [[kilogram]]s. They are about 10 cm thick. Roquefort needs to ripen for around 5 months. It is best eaten April to October, but of course it is available all year round. In the year 2003, there were seven Roquefort producers. The largest by far is Roquefort Société. Roquefort Papillon is also a well-known brand. The five other producers are Carles, Gabriel Coulet, Fromageries occitanes, Vernières and Le Vieux Berger. == Other websites == * http://www.roquefort.fr/ {{commonscat|Roquefort (cheese)}} {{commonscat|Roquefort-sur-Soulzon}} {{food-stub}} [[Category:French cheeses]] <!-- iw -->