After spending several days in a dry salt bath, the cheeses are pierced with metal skewers, which allows oxygen to interact with the fungus spores, which is what produces the blue marbling. Finally, the cheese is aged for 3 to 9 months, although most Roqueforts are fully ripened within 5 months.

After the wheels are formed and pierced, authentic Roquefort cheese ages, untouched, for 20 days before being wrapped in foil to slow down the blue mold’s growth. The wheels are then left to ripen for another three months before the foil is removed and the cheese is ready to be served around the world.

Very small needles are put into each round of cheese to help it aerate, promote the growth of the mold, and ferment. It’s called “Needling” and together with added salt, the cheese becomes softer. Salt also helps to preserve and moisturize the cheese. The wheels are placed on wooden boards and ripen for 14-25 days.