After production, the best Roquefort loaves are sorted and stored for 3 to 4 weeks in cellars, so that the Penicillium can develop optimally. Once this is achieved, the cheeses are wrapped in aluminum foil and returned to the cellars at 2-3°C for an additional 6 months. Gradually, the dough becomes softer, and the flavor gains character. Before this cheese is ready for shipping, it is trimmed at the top and bottom: meaning about 1 to 2 cm of the rind is removed. Only the ‘Heart of the Roquefort Premium’ remains: another unique feature of this cheese, offering your customers the very best of Roquefort.