Roquefort Cheese

This cheese was loved by Pliny, Charlemagne and Casanova (the latter considered it to be something of an aphrodisiac!) Traditionally, Roquefort is ripened in caves which are ventilated by currents of air and which provide ideal conditions for the development of the mould defined as Penicillium roquefortii. This particular Roquefort is an artisan-made cheese.