Roquefort cheese

The Roquefort cheese is the soft French cheese well-known for the whole world with a mold from a cohort of so-called "blue cheeses". Now roquefort cheese is made in departments of the province Ruerg which largest city is Montpellier. It is made of sheep milk, and in process of ripening of a Roquefort cheese the special fungus of Penicillium roqueforti participates (penitsillium rokfort). Maturing happens in the limy caves formed by natural system of grottoes and mines and it is obligatory on oak racks. During maturing cheese heads pierce that the fungus expanded inside, forming slit-like streaks. The name to this cheese was given by the small town of Rokfor-sur-Suzlon located on the ruins of the mountain of Kombalu which formed this system. From above the Roquefort cheese is covered by a thin damp crust under which there is an oily pulp with a blue mold. Taste of a Roquefort cheese gives hazelnuts, sheep milk with a specific and juicy smell of limy grottoes. The Roquefort cheese is considered a delicacy and is protected by the sign AOS guaranteeing its authenticity. The fact that cheese is made of fat sheep milk (more than 50%) confirms the red trademark on packing on which the sheep silhouette is represented. The Roquefort cheese is added to salads and macaroni. It is well combined with wine.