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It is said that in the past, a shepherd let his bread next to a piece of cheese in a sheepfold to follow a young lady… When he came back several days letter, he found his bread again moldy but also the cheese covered with a blue fuzz. He tasted the cheese and loved it; this is how Roquefort was born.
Charlemagne (King of Francs 742-814) really appreciated it. The latter, returning from a war in Spain, stopped at bishop Albi. It was a Saturday, abstinence day at the time. Therefore, he couldn’t serve fish to the King, so he offered him Roquefort. The King began to remove the molds with his knife point. The bishop succeeded in convincing him to taste what he took out and Charlemagne found molds’ taste excellent, to the point where he ordered two loads of mule.
It is within huge rocky scree along the Great Causses, under the tray of Combalou, that the Roquefort cellars have been built. The humid air, coming from mountains guts, enters from long flaws called “fleurines”. Here, a miracle of nature happens, which gives to Roquefort its incomparable savor.
Roquefort Artisanal is eaten in culinary preparations: canapés, salads, soufflés, puff pastries…