Roquefort

1. History

Roquefort has a rich history dating back to at least the 11th century. The earliest documented mention appears in the Cartulary of Conques Abbey around 1070, referencing a cheese called « de cabanes » made by shepherds. According to legend, a young shepherd forgot his rye bread and sheep's cheese in a Combalou cave, where Penicillium roqueforti naturally developed the cheese's distinctive blue characteristics. In the 15th century, King Charles VI granted exclusive aging rights to Roquefort-sur-Soulzon through letters patent dated June 4, 1411, officially recognizing the appellation of origin.

2. Physical characteristics

Roquefort is a blue-veined cheese characterized by distinctive blue-green veins created by Penicillium roqueforti. The cheese is presented in « loaves » wrapped in tin foil after aging. Its texture is creamy and crumbly, with a white to cream color streaked with blue mold. Aging lasts a minimum of three months in the village's natural caves, where the cheese is first exposed for 15 to 21 days before being wrapped and stored at low temperature for continued maturation.

3. Taste profile

Roquefort offers a complex and intense flavor profile, with pronounced salty notes and the characteristic piquant taste of blue cheeses. The presence of Penicillium roqueforti imparts subtle bitterness and earthy aromas. Diderot and d'Alembert famously called it the « King of Cheeses and Cheese of Kings », testifying to its gastronomic prestige. The cheese distinguishes itself through its balance between creaminess and piquancy, offering a rich and memorable tasting experience.

4. Production zone and period

Roquefort production is strictly geographically controlled. The production area covers 6 departments: Aude, Aveyron, Gard, Hérault, Lozère, and Tarn. However, aging occurs exclusively in the natural caves of Roquefort-sur-Soulzon village, located in the heart of the Combalou massif. These caves, formed approximately one million years ago by the massif's collapse, create unique geological conditions with natural chimneys called « fleurines » essential to cheese development. Since 1925, only Lacaune breed sheep's milk is used for production.

5. Certification

Roquefort benefits from exceptional protection as the first French cheese to obtain an Appellation of Origin in 1925. This historic recognition was preceded by earlier protections: in 1666, the Toulouse Parliament already prohibited cheese production outside Roquefort-sur-Soulzon village. Today, Roquefort enjoys a Protected Designation of Origin (PDO) at the European level, guaranteeing the product's origin and traditional production methods.