Roquefort is produced entirely from the milk of the Lacaune sheep. Production begins with raw milk, which is pasteurized. The cheese mass, once ready, undergoes a process called “piquage”, ensuring the conditions for the growth of fungi.
Good morning Good Night
Maravilhoso sábado para todos
Wonderful Saturday for everyone
18/01/2025 18/January /2025
Good morning Beautiful girls
Leora Eva Paul