“Six hundred years after it became protected, there are still only seven producers allowed to make all of the real Roquefort cheese. Today, the mold can be manufactured in a laboratory, but under French law, only mold produced from the… — Larry Olmsted Copy Share Image
“In 1411, the French Crown granted a patent declaring that only the cheese of Roquefort-sur-Soulzon could be called Roquefort cheese.” — Mark Kurlansky Copy Share Image
