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.
Most notably, the mold Penicillium roqueforti (also used in other blue cheeses). Nonspecific to roquefort, lactobacilli, sheep, and humans are also required.
Sheep, specifically - Lacaune, Manech and Basco-Béarnaise breeds of sheep
Sourcehttp://en.wikipedia.org/wiki/Roquefort#Production
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.
Sheep's milk or (ewe's milk)
Sheep
humans and cheese
cheese
The main sources of protein are animal based foods. For example meat, fish, poultry, milk, cheese and eggs.
milk
A good source of low fat protein
Any heat source can melt cheese.
No, it's a good source of calcium
cheese
cottage cheese
yes but not goats cheese source: girls aloud autobiography
No, it isn't a good idea to put cheese in composters. Cheese is a dairy product. Along with greasy or oily foods and meat, dairy products attract foraging wildlife. Generally, once a hungry critter finds a food source, that stop becomes part of the animal's nightly routine.
Yes it is.