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A top-rate blue ewes" milk cheese, originally made during the lambing season in the village of Roquefort, in a region known as Les Causses, in South-West France.

Milk can now be imported from other regions (much comes from Corsica), but cheeses must still be made locally and matured in the surrounding limestone caves.

Although the blue mould (Penicillium Roqueforti) can be cultured, it grows naturally in the conditions of the caves.

Along with Gorgonzola and Stilton, it's considered to be one of the world's 'great' blue cheeses.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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