The area around Roquefort in the regional natural park of the Grands Causses, in the Aveyron department, is known for the production of Roquefort sheep’s milk cheese. The landscape of the area lends itself to the product - perfect for raising sheep, and with a vast network of subterranean caverns ventilated by natural chimneys or “fleurines”. The air in the caverns, kept to between 6 and 9 degrees celsius by these fleurines, and humid all year, is ideal for keeping and ageing cheeses. There are 33 such caves just under the town of Roquefort itself. Roquefort is a blue cheese, the veining produced by the addition of the penicillium roqueforti bacterium, and each cheese is aged for 3 months to allow a full development of the veining.


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