The Roquefort is a sheep's milk cheese from the Roquefort region, in the south of France. It is made by fermenting sheep's milk with Penicillium Roqueforti crops, a type of blue fungus, which gives cheese its characteristic blue color and its strong and spicy flavor. Its strong and spicy flavor makes it excellent accompaniment for meats, dried fruits and vegetables. Roquefort is a source of protein and minerals such as calcium and phosphorus, but it is also rich in saturated fats and sodium, it is therefore important to consume it in moderation as part of a healthy and balanced diet.
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