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Today, their cheese still contains milk that is 100% antibiotic free purchased from local farms in and around Fort Collins. MouCo's founders have more than 50 years of European cheese-making experience, and their modern, environmentally-conscience business model has made them a local favorite.\u003c\/p\u003e\u003cp\u003eMouCo's Camembert is a handmade cheese with no artificial colorings, preservatives, or additives. It has a soft and mild cream character in its youth that graduates to a more ripened stage with nutty accents. 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Today, their cheese still contains milk that is 100% antibiotic free purchased from local farms in and around Fort Collins. MouCo's founders have more than 50 years of European cheese-making experience, and their modern, environmentally-conscience business model has made them a local favorite.\u003c\/p\u003e\u003cp\u003eMouCo's ColoRouge is and American original. This natural rind cheese is redish-orange in color with a slight, white hazing. It contains milk from Jersey and Holstein cows, is gently ladled by hand into forms, and is \"smeared\" by hand during the two-week aging period. 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The monks learned to make the cheese during the French Revolution and they survived with protection from the Societe Anonyme des Fermiers Reunis (SAFR). Today, the SAFR trademark is printed on every wheel of Port Salut cheese.\u003c\/p\u003e\u003cp\u003ePort Salut has a distinctive orange crust and a mild flavor, though it sometimes has a stronger, more pungent smell because it is a mature cheese. 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It is made by a select few in southern France under strict, government, AOC regulations. Only milk from the Lacaune, Manech, and Basco-Bearnaise sheeps are used, and the cheese is aged in the famous Combalou Caves of Roquefort-sur-Soulzon.\u003c\/p\u003e\u003cp\u003eRoquefort is a white and crumbly cheese and is slightly moist with distinctive blue-green veins of mold. It has a characteristically sharp odor and flavor, which is further pronounced by the sharp tang of the blue-green veins. 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