Roquefort is at least one of the oldest and  best known in the world. This fabulous blue cheese has been enjoyed since Roman times – even Caesar was a fan! It is made from sheep’s milk that is exposed to a mold known as Penicillium roqueforti and aged for about 3 months or more in the limestone caverns of Mount Comaulou near the village of Roquefort in southwestern France. Roquefort has a creamy-rich texture and pungent, piquant, somewhat salty flavor. It has a creamy white interior with blue veins and an ivory rind. It’s sold in foil wrapped cylinders. This is a great cheese to serve at the end of the meal with a fine port or dessert wine. The MINIMUM fat content for Roquefort is 52%…. explains a lot now…..