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Roquefort is a sheep milk cheese from the southern France, Along with Bleu d'Auvergne, Stilton and Gorgonzola, it is one of the world's best known blue cheeses.

Legend has it that the cheese was discovered when a youth, eating his lunch with 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 mould (Penicillium roqueforti) had transformed his plain cheese into Roquefort.