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Roquefort ( or ; ; from Occitan ''ròcafòrt'' (:ˌrɔkɔˈfɔrt)) is a sheep milk blue cheese from the south of France, and together with Bleu d'Auvergne, Stilton, and Gorgonzola is one of the world's best known blue cheeses. Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mold. It has characteristic odor and flavor with a notable taste of butyric acid; the green veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3 kilograms (5.5 and 6.6 pounds), and is about 10 cm (4 inches) thick. Each kilogram of finished cheese requires about of milk to produce. ==History== Legend has it that the cheese was discovered when a youth, eating his lunch of bread and ewes' milk cheese, saw a beautiful girl in the distance. Abandoning his meal in a nearby cave, he ran to meet her. When he returned a few months later, the mold (''Penicillium roqueforti'') had transformed his plain cheese into Roquefort.〔(【引用サイトリンク】title=Something is rotten in Roquefort )〕 It is claimed that Roquefort, or a similar cheese, is mentioned in literature as far back as AD 79, when Pliny the Elder remarked upon its rich flavor. In 1411, Charles VI granted a monopoly for the ripening of the cheese to the people of Roquefort-sur-Soulzon as they had been doing for centuries.〔 Cheesemaking colanders have been discovered amongst the region's prehistoric relics. In 1925, the cheese was the recipient of France's first ''Appellation d'Origine Contrôlée'' when regulations controlling its production and naming were first defined. In 1961, in a landmark ruling that removed imitation, the ''Tribunal de Grande Instance'' at Millau decreed that, although the method for the manufacture of the cheese could be followed across the south of France, only those cheeses whose ripening occurred in the natural caves of Mont Combalou in Roquefort-sur-Soulzon were permitted to bear the name Roquefort. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Roquefort」の詳細全文を読む スポンサード リンク
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