France, Aveyron, Roquefort sur Soulzon, the Pains de Roquefort (Roquefort loaf) once prickled and checked are left to
maturation 3 to 10 months in cellar
Size: 3775px × 2516px
Photo credit: © DEGAS Jean-Pierre / hemis.fr / Alamy / Afripics
License: Licensed
Model Released: No
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