In Aveyron, in the Grands Causses Regional Nature Park, the village of Roquefort-sur-Soulzon is renowned for its world-famous blue AOC cheese, which is made with milk from the Lacaune ewes that graze on the Larzac plateau.
Roquefort is treated with penicillium roqueforti, a microscopic mould, then left to mature for at least three months in natural caves, where natural ventilation maintains a constant temperature of 8 to 10°C and a moisture level of 95%.
To taste this famous speciality and learn about its history, head to the village of Roquefort-sur-Soulzon of course, where several maturing caves are open to visitors.
