stackyFACTSWandering through damp, fungus-filled caverns in southern France is an absolute dream for culinary obsessives.
Wandering through damp, fungus-filled caverns in southern France is an absolute dream for culinary obsessives. By strict legal decree, true Roquefort cheese can only be aged inside the natural limestone caves of Roquefort-sur-Soulzon. The hyper-specific local mold, Penicillium roqueforti, is cultivated on giant loaves of rye bread before being injected into the sheep's milk, turning bacterial decay into a luxury tourist attraction.
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