ROQUEFORT SELECTION AOP

According to legend, Roquefort was born from a young shepherd’s romantic distraction — leaving behind his cheese and rye bread in a cave on the Combalou mountainside. When he returned days later, the cheese had turned blue... but was surprisingly delicious.
Today, Roquefort remains one of a kind. By law, every wheel must be aged in the natural caves carved into the mountains above the village of Roquefort. These caves, crisscrossed by air channels known as fleurines, create the ideal conditions for the development of a unique microflora — and Roquefort’s unmistakable character.