Blue cheese mold would form. According to legend, Roquefort was discovered when a youth, eating a lunch of bread and ewes' milk cheese, abandoned his meal in a nearby cave after seeing a beautiful girl in the distance. When he returned months later, the mold ("Penicillium roqueforti") had transformed his cheese into Roquefort. Gorgonzola is one of the oldest known blue cheeses, having been created around 879 AD, though it is said that it did not actually contain blue veins until around the 11th century. Stilton is a relatively new addition becoming popular sometime in the early 1700s. Many varieties of blue
Šar cheese begun to use cow milk for the cheese, they started to collect the dill herb for its use as an external ingredient during the production process, with the aim to preserve the original characteristics of the cheese. Centuries ago, there were vast numbers of sheep in the region, up to 100,000; today this number has fallen to 5,000. The Šar cheese is different because the region is naturally rich in unique herbs and aromatic plants which results in a much richer, better-tasting milk. Even though the cheese is popular in its solid form, there is also a soft version of