Roquefort is one of the world's best-known blue cheeses, and by French law, it must be aged in the natural Combalou caves of Roquefort-sur-Soulzon. Legend says the cheese was discovered when a young shepherd, distracted by a beautiful girl, left his lunch of bread and ewe's milk cheese in a cave. When he returned weeks later, the mold *Penicillium roqueforti* had transformed his cheese into the blue-veined delicacy we know today. This mold is unique because it grows inside the cheese rather than on the surface. During production, the cheese is pierced with needles to allow oxygen to enter, which is necessary for the mold to flourish and create its signature pungent aroma and sharp flavor.