Roquefort+Cheese

=Roquefort Cheese= Roquefort is a famous French cheese that has been around forever. Its appearances in literature date back to 79 A.D. when Pliny the Elder mentioned it's rich smell. It is also said to be the favorite cheese of emperor Charlemagne. The cheese itself is very moist and breaks apart easily. It has a rich and creamy texture and has a sharp, tangy, and salty taste. The cheese was supposedly found when a boy, who was eating his lunch, saw a beautiful girl, left his lunch in a nearby cave, and left to go see her. He went back for the lunch a few months later to find it very moldy. This cheese became known as Roquefort. The cheese is also protected by AOC guidelines - established in France to ensure the quality production of food products.

When making Roquefort, you need to first obtain the distinctive mold. To do this, you need to head to France and go to some local caves. Leave some bread there and let it lie for about six to eight weeks. Afterwards, take the bread and extract the mold. The cheese itself is made from unpasteurized sheep's milk. Use it to make the base cheese for the Roquefort. After that is done, take the mold and insert it into the cheese. You can do this by adding it to a curd or aerosoling it through little holes that are located in the rind of the cheese. Then just cook the mold into the cheese to finish the job.

Since it originated in France, Roquefort is going to be found there. It may be found in the other places we're visiting.