[h1]Cooking Term[/h1]
Roquefort Blue Cheese:  In the year 1411 under Carlos VI, Roquefort was a priviledged monopoly producing blue cheese and sparkling wines. The zone of production is quite diverse extending from the French Pyrénées, Languedoc - Rousillon, Provence, The Alps and Corsica.

This blue cheese is 100% ewe milk and it is aged in humid caves. Gastronomically, this is an artisanial cheese used in many salads and baking in addition to sauces with flilet mignon and baked vegetables au gratin ( in oven with melted cheese topping ). Roquefort is also enjoyed with dried fruits, walnuts, sweet wines and Sauternes. It is normally aged for no less than three months.