cheese. Some important microbiota contribute to the aromatic profile such as those of the Lactobacillus genus due to their production of volatile compounds. During ripening, free fatty acids increase in amount which contribute to the characteristic flavor of blue cheeses due to fat breakdown by Penicillium roqueforti. Roquefort Roquefort blue cheese originates from the village of Roquefort-sur-Soulzon, France. Its flavors come from the use of unpasteurized sheep's milk, inoculation with Penicillium roqueforti, and the special conditions of the natural caves of Roquefort-sur-Soulzon in which they are ripened. Penicillium roqueforti is the cause of the blue veins in Roquefort cheese. In addition to Penicillium roqueforti, various yeasts are present, namely Debaryomyces hansenii and its non-sporulating form Candida famata, and Kluyveromyces lactis and its non-sporulating form Candida sphaerica. Similarly to other kinds of blue cheeses, Roquefort's flavor and odor can be attributed to the particular mixture of methyl ketones such as 2-heptanone, 2-pentanone, and 2-nonanone. See also List of blue cheeses Blue cheese dressing Gallery References External links