The Roquefort cellars

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• Oenology
• Saint-Affrique's town
• The Templars

Waw the Roquefort cheese !!

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Roquefort Cheese is made from ewes milk and originates from the Aveyron Causses area. Since 1866, the name Roquefort has been protected. Every year, 800 000 ewes feed on the local limestone grass. The “Lacaune” ewes are the only ones who were able to adapt to the difficult climatic conditions. It is best eaten from April to October, after a ripening period of 5 months, but still very palatable from March to December.

Legend has it that, a shepherd who would rather spend his time with the ladies, is said to have left his bread and cheese behind and later finds it covered with the Penicilium roqueforti which had turned his cheese into Roquefort.

This process will be explained during one of your visit to a Roquefort cellar !

Roquefort is mainly served as a cheese dish. It can also be used in stuffed vegetables, fruit, or in cakes, pizza, mixed salads, sauces. It’s equally good with meat, fish, poultry or eggs.