Editing Roquefort (section)

===AOC regulations===
The {{lang|fr|[[Appellation d'origine contrôlée]]}} regulations that govern the production of Roquefort have been laid down over a number of decrees by the [[INAO]]. These include:<ref name=inao/>
#All milk used must be delivered at least 20 days after lambing has taken place.
#The sheep must be on pasture, whenever possible, in an area that includes most of [[Aveyron]] and parts of neighboring departments. At least 75% of any grain or fodder fed must come from the area.
#The milk must be whole, raw (not heated above {{convert|34|°C|°F|abbr=on|disp=sqbr}}), and unfiltered except to remove macroscopic particles.
#The addition of [[rennet]] must occur within 48 hours of milking.
#The ''Penicillium roqueforti'' used in the production must be produced in France from the natural caves of Roquefort-sur-Soulzon.
#The salting process must be performed using dry salt.
#The whole process of maturation, cutting, packaging and refrigeration of the cheese must take place in the commune of Roquefort-sur-Soulzon.