The cheese is unpressed and uncooked and contains the mold Penicillium roqueforti.
Using Penicillium roqueforti, to create the veining, it has a strong flavour that varies according to the time of year that the cheese is made.
The mold that gives Roquefort its distinctive character (Penicillium roqueforti) is found in the soil of the local caves.
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When he returned a few months later, the mold (Penicillium roqueforti) had transformed his plain cheese into Roquefort.
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#The Penicillium roqueforti used in the production must be produced in France from the natural caves of Roquefort-sur-Soulzon.
Penicillium | Penicillium roqueforti | Penicillium chrysogenum | Penicillium marneffei | Penicillium candidum |