Roquefort dates back as far as 79 A.D. when Pliny the Elder mentioned its rich aroma. True Roquefort dates at least to the time of Charlemagne, and Einhard describes the ninth-century monks of Vabres near Roquefort-Sur-Soulzon serving the emperor a sheep’s milk cheese veined with blue mould. At first, he writes, Charlemagne refused to touch the stinking product, but the abbot persisted, and the king finally ordered the monks to send him two whole cheeses a year, nearly bankrupting the monastery. Roquefort is made exclusively from the milk of the red Lacaune ewes that graze on the huge plateau of Rouergue, Causses in the Aveyron. Roquefort cheese has to be matured in the caves around the village of Roquefort for a minimum of 4 months. This Roquefort which is creamy and sharp comes from one of the smallest producers, Berger and, in our opinion is the finest. Made with unpasteurised ewes milk and traditional rennet.