The making of roquefort
The making of roquefort

All about roquefort > The making of roquefort

the cheese is first pierced with needles to release carbon dioxide and foster mold development. After three weeks, the cheese is wrapped in large sheets of tinfoil to slow down the mold development. The cheeses are placed on oak shelves to ripen, a process that takes 3 months in the natural rocky caves of the Aveyron, naturally ventillated by the cool moist breezes coming from the fissures.


 Photo: Office du tourisme de l'Aveyron

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