Similar to the love story of Gorgonzola, legend says that Roquefort was born when a distracted shepherd left his cheese in a cave, only to return days later to find it transformed by blue-green mold.

Grocer.] The preparation and maturing of Roquefort cheese are the most elaborate, careful, and interesting of all cheese-manufacturing processes. In its rich color and blue vein marbling ...

If you have ever wondered whether Roquefort cheese was seasonal, here is what an expert says about this incredibly aromatic ...

A study by Cambridge-based firm Lycotec found anti-inflammatory properties in the potent and luxurious blue cheese ... consumption of Roquefort and other moulded, fermented cheese such as ...

Emma says: "Roquefort is a strong, tangy blue cheese that is high in protein, but it is also extremely high in salt with 3.7g per 100g. "And it's high in fat and calories so it should be enjoyed ...

She combines a smidge of Roquefort cheese (a soft, salty, funky blue cheese available in most big grocery stores) with cream cheese and a splash of heavy cream. The ratio of the three basically ...

China has reversed an import ban on several types of soft and mould-ripened cheese, including Roquefort, Danish Blue, Gorgonzola and Stilton. The authorities imposed the ban in September because ...

although these are less numerous than in other blue cheeses such as gorgonzola or roquefort. Small holes in the rind of the cheese itself are nothing to worry about: they indicate where mould was ...