Roquefort caves

Roquefort caves

Guide of the Aveyron

Guide of the Aveyron

This city of Roquefort-sur-Soulzon is known for its cheese which is produced with the milk of the ewes grazing on the plateau of Larzac. Penicillium roqueforti, a mould obtained on leavened bread, is an essential ingredient of Roquefort at the cheese dairy. The cheese is then matured in natural caves formed by erosion. In these caves, a natural draught assures humidity and a constant temperature of 8 to 10 degrees. It is these various conditions that will allow to obtain a good Roquefort. It also carries the AOC quality label.

According to Roquefort legend, one day a shepherd was enjoying a lunch of bread and ewe's milk cheese, when in the distance he saw a beautiful girl. He left his lunch in a small cave protected from the heat to follow after her. On his return to the cave some days later (without the girl), the shepherd found his cheese covered with mould. Very hungry, he decided to taste it. Of course, the cheese was delicious, and thus, the first Roquefort was born.

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ADDITIONAL INFORMATION

At the heart of the Midi-Pyrenees, Aveyron is home to many exceptional sites. Among these, the Roquefort caves occupy a special place: the ubiquitous nature has shaped in the basement where a case for centuries, men and women carry on the tradition to give birth to this cheese so special character: Roquefort, recognized as the first designation of origin cheese from France in 1925. View from the village of Roquefort and rock Combalou

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