The blue cheese Roquefort comes from the mountain Combalou in the south of France.
This is how it is said to have been invented: a young shepherd who had just sat down to breakfast – bread with sheep’s cheese – was so taken by the sight of a beautiful girl that he put his breakfast bread on a rocky ledge and followed the beauty. However, it is necessary to know two more peculiarities: first, the young man had rested in the entrance of a grotto. Secondly, he came to this place repeatedly only after “three changes of the moon”. And lo and behold, the cheese was streaked with green veins of mold, but tasted delicious in spite of it, or perhaps because of it. The cool and humid air that passes through the now famous caves of Mount Combalou had worked a miracle.
What used to be a coincidence is now minutiae planned. The molds are added when the cheese mass is formed, and the loaves are pierced a few times to promote the formation of mold by sufficient oxygen. To this day, Roquefort is made from sheep’s milk, and to this day, all cheeses that are allowed to bear this protected name are ripened in the caves of Roquefort, because all attempts to artificially create the same climatic conditions as in the caves of Combalou – limestone caves with a constant heat of 7 °C Celsius with continuous air exchange through numerous crevices of the mountain – have failed. Since the milk suppliers in the immediate vicinity had already long been
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