The story of Blue Cheese started with a shepherd from Aveyron (South of France) that would have left his lunch (some fresh cheese and a piece of rye bread) to court a young lady. When he came back the bread was mouldy and so was the cheese. The shepherd had a try and it was delicious! The cheese production process is a bit more complex nowadays. Sowed with some Penicilium Roqueforti during their production, drilled with some long needles in order to let some oxygen penetrate inside the cheese and therefore start the development of blue mould.
