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The video shows how to make Roquefort cheese at home. It starts with pasteurizing milk, adding a meso‑thermophilic starter, and allowing it to set for 60 minutes. Then calcium chloride and a milk‑clotting enzyme are added, and the mixture is left to coagulate for another 60 minutes. The curd is cut into 1–2 cm pieces, left to drain for 10 minutes, and then stirred while heating to 34–35 °C for 25 minutes to tighten the curd. After removing 15 % whey, the curd is stirred again for 10–15 minutes. Penicillium roqueforti is dispersed in a small amount of boiled water or whey and sprayed onto the curd layers as it is packed into a mold. The cheese is pressed for about 16 hours at 22–25 °C, then salted over three days with 4–5 % salt, punctured to allow air, and aged in a cool, humid environment (11–12 °C, 80–85 % humidity) for 3–4 weeks. Once mature, the cheese can be stored wrapped in paper at 4–6 °C for over two months.