Roquefort is a special product. an individual could make a cheese with holes in it and get in touch with it Swiss. someone can combine mould with curdling milk and convey a cheese that she or he can name “blue.”
But Roquefort isn't to be careworn with traditional blue cheese. For something, it really is made with ewe’s milk, now not cow’s, and consequently has a juicier texture. for one more it's made less than perfect stipulations in a refrigerating and humidifying plant that will break the bank to replicate, yet is supplied in France courtesy of mom Nature.
Here’s Roquefort tasty tale, in short informed.
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