With its fine milky white body, veined with emerald green and its well balanced flavour, this is truly a delicious cheese.

In accordance with the AOC Roquefort regulations, the production of all Roquefort cheeses requires whole, raw, ewes milk. In order to be used in Roquefort production, this milk must come from within the Roquefort region and from the ewes of the Lacaune breed.

Long, long ago, a shepherd on the Causse saw a pretty young girl far off in the shadows.  He decided to follow her, leaving his dog to guard the flock and putting his lunch of bread and curds of ewe’s milk in a little cave to keep it cool.

A few days later, having been unable to catch up with the shepherdess, he finally returned, terribly hungry, to the cave.  There he found the bread and curds covered in mould.  Somewhat worried, he tried it... it was delicious. The miracle of Roquefort had taken place.

The fleurines (meaning blow hole) were formed in the Combalou mountains in the south of France hundreds of thousands years ago. Hourly changes in the weather cause variations in air density and pressure, leading to a continuous circulation of air.

This significant movement of air ensures that throughout the year the temperature remains between 8 and 10 degrees and relative humidity at 95%.

These climate factors have created biological conditions that encourage the development of a group of micro-organisms perfectly adapted to the site - penicillium roquefortii.

The secret of Société Roquefort’s manufacture lies in the cellars built in the 17th century.  Thanks to the fleurines that allow the air to circulate in the cellars, our master cheese makers are able to maintain the relative humidity near to saturation point: ideal conditions for the development of the subtle and unequalled flavour of Société Roquefort