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okay well first of all you need to find a pregnant lady. now this lady is crucial to making this cheese because only they can produce the right kind of milk. now, have her squirt her creamy contents into a cup. let it sit in you fridge for about 2 1/2 weeks so it can become "fermented". now you drain the the leftover liquid and WAAAAABAAAMMMM!!! that's how you make Roquefort Cheese. your welcome and hope it helped.

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12y ago
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14y ago

Most notably, the mold Penicillium roqueforti (also used in other blue cheeses). Nonspecific to roquefort, lactobacilli, sheep, and humans are also required.

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11y ago

Sheep, specifically - Lacaune, Manech and Basco-Béarnaise breeds of sheep

Sourcehttp://en.wikipedia.org/wiki/Roquefort#Production

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10y ago

Roquefort cheese is a semi-hard variety of cheese that originated in France. The milk source for the cheese is sheep, and it is aged for three months before put out onto market.

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13y ago

Sheep's milk or (ewe's milk)

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15y ago

Sheep

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Q: What animal is the source of the milk used in making Roquefort cheese?
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