Roquefort is often called the 'King of Cheeses' and was the first product to receive the 'Appellation d'Origine Contrôlée' (AOC) status in France. It is a sheep milk cheese that must be aged in the natural caves of Roquefort-sur-Soulzon. The unique blue mold, *Penicillium roqueforti*, is found in the soil of these caves. Legend has it that the cheese was discovered by a shepherd who left his bread and cheese in a cave to follow a girl. When he returned months later, the mold from the bread had spread to the cheese. Today, bakers still produce special loaves of rye bread to grow the mold, which is then dried, ground, and added to the cheese curds. The flavor is sharp, salty, and tangy with a creamy texture.