Roquefort, probably the world’s best known blue cheese, is made using raw ewe’s milk. All Roquefort is legally required to spend two weeks in the ‘fleurines’ or caves of Mont Combalou in Roquefort-sur-Soulzon in the zone of production. This is the natural dwelling place of the Penicilium Roqueforti, from which most strains of blue cheese moulds have been bred. Roquefort Petite Cave is smooth, sweet and buttery, with a pronounced, yet well integrated blue flavour. The cheeses are of a consistently high quality, and the salt level is not overly pronounced.