Roquefort is one of Europe's' oldest and most famous cheeses.
In 1411, King Charles VI granted exclusive rights to the people of Roquefort-ur-Soulzon to age the area's cheeses in the caves close to their village — as they had already been doing for hundreds of years.
The caves contain the spores of Penicillium roqueforti, the special mold that gives the cheese blue-green veining and a pungent flavor.
Archaeological evidence shows that cheese has been produced in this area since long before the ancient Romans left the first written records praising it. The evidence — a perforated container thought to be for draining cheese curds.
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