But Roquefort cheese is the combination of specific bacteria and production conditions. If I have the same ingredients and the same production technique and con

But Roquefort cheese is the combination of specific bacteria and production conditions. If I have the same ingredients and the same production technique and conditions, then the only difference is that one was made in a specific location, and one was not. So what if mine tastes slightly different? No cheeses produced in the same region and in the same way taste exactly the same. As for your "another blue cheese" comment - if someone makes a blue cheese using different bacteria, techniques or conditions then it isn't a roquefort so shouldn't be able to be labeled as such. But that difference is due to the place of origin - if I made a generic cows milk blue cheese in the south of france I could claim it's a roquefort just because of the origin.