In 1925, Roquefort was the first French cheese to receive AOC certification (controlled designation of origin). The cheese is thus protected against unauthorized reproduction and may only be manufactured in certain regions. Owing to the high demand for this cheese, the sheep's milk is now also sourced from the nearby Pyrenees and the island of Corsica. Nevertheless, the pre-produced cheese always spends its final three weeks ripening in the Roquefort caves.
Roquefort tastes delicious on a slice of rye bread, but it is also a perfect choice for salads and gratins as it melts very easily.
Origin: France (Roquefort-sur-Soulzon, Averyon)