<<Disclaimer: Verify this information before applying it to your situation.>> A couple of noteworthy response to my post on blue and roquefort cheeses: # 1 Your post said: >Most makers (including Roquefort Societe, Papillon, >Gabriel Coulet) use lab fabricated penicillium roqueforti (the >cheese is "injected" with the bacteria during the maturation process. This fabricated penicillium sounds GF to me. It looks like at least some blue cheese is gluten-free. >The roquefort maker Carles sticks to the traditional method: mold is > grown on rye bread, then extricated from the bread, and mixed into > the cheese curd before it is put into the moulds. This particular brand would not be GF. >From what you have stated, roquefort/blue cheese will be off >limits to us which is a real shame. If one can verify who the manufacturer is and what the process is, then I don't think ALL "roquefort/blue cheese will be off limits to us" #2 Boars head blue cheese is gluten free. Diane PS If (when) I hear again from the French cheese expert on the gf status of Roquefort, I'll pass it on.