There is no substitute for Roquefort! Produced using the unpasteurized milk of Lacaune sheep which graze on the thin, yet rich grass of the Causses in the heart of France, the curds of this cheese are blended with penicillin molds harvested from rye bread baked specially for this purpose. The wheels are aged on oak planks in natural limestone caves for an average of 150 days. The result is a tangy, complex blue cheese with balanced saltiness and an arresting assertiveness. For salads and steaks, this is the top choice. Produced by one of the largest Roquefort creameries, this one comes in convenient pre-cut wedges for smaller shops and food-service accounts.