For centuries, the production of ewe’s milk for the production of Roquefort cheese was limited to the neighbouring causses. It was later extended to the rest of the Rouergue region and to the neighbouring regions of Lozère, Gard, Hérault, Tarn and Tarn-et-Garonne, Aude and even to the Pyrenees and Corsica.
For the past twenty years, only milk produced in the Roquefort region has been used for the production of Roquefort cheese.
The production of Roquefort cheese is the main economic activity of southern Aveyron and its difficult neighbouring regions. It provides work for some 4500 people in 2148 milk producing farms.
Milk production and the production of Roquefort cheese are regulated by the Decree of January 22nd, 2001 relating to the Roquefort Appellation d’Origine, the Regulation of May 14th, 2001, and the Decree of May 17th, 2005.