epa11995131 Bernard Roques, a master refiner of the company Societe, checks the quality of Roquefort cheese wheels as they age in the company's cellar in Roquefort-sur-Soulzon, southern France, 17 March 2025 (issued 28 March 2025). The Roquefort cheese celebrates 100 years since it was granted the Protected Designation of Origin (PDO) status 1925. The iconic cheese, produced exclusively in the Occitania region of southern France, acquires its particular taste and texture from the Penicillium roqueforti fungus during the aging process it undergoes in the caves of Roquefort-sur-Soulzon. An estimated 5,000 people are directly employed in its production. EPA/GUILLAUME HORCAJUELO ATTENTION: This Image is part of a PHOTO SET

epa11995131 Bernard Roques, a master refiner of the company Societe, checks the quality of Roquefort cheese wheels as they age in the company's cellar in Roquefort-sur-Soulzon, southern France, 17 March 2025 (issued 28 March 2025). The Roquefort cheese celebrates 100 years since it was granted the Protected Designation of Origin (PDO) status 1925. The iconic cheese, produced exclusively in the Occitania region of southern France, acquires its particular taste and texture from the Penicillium roqueforti fungus during the aging process it undergoes in the caves of Roquefort-sur-Soulzon. An estimated 5,000 people are directly employed in its production. EPA/GUILLAUME HORCAJUELO ATTENTION: This Image is part of a PHOTO SET

EPA
30.3.2025., 17:20
Milan Bugarić
sazrijeva tri mjeseca

Plemeniti sir roquefort slavi 100. rođendan

Roquefort - meki ovčji sir s plemenitom plijesni slavi 100. rođendan. Kao i svakoga dana Bernard Roques, glavni kušač tvrtke Societe, provjerava kvalitetu valova sira Roquefort koji odležavaju u podrumu tvrtke u Roquefort-sur-Soulzonu, u južnoj Francuskoj. Kultni sir, koji se proizvodi isključivo u regiji Occitania u južnoj Francuskoj, dobiva svoj poseban okus i teksturu od gljivice Penicillium roqueforti, a sazrijeva tri mjeseca. 

#Plemeniti Sir#Roquefort
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