Pasteurizing milk would be like impoverishing the landscape. Unimaginable in the land of the Grands Causses! Raw sheep’s milk gives Roquefort cheese its power and richness of taste, the subtlety of its aromas and the variations of its flavor. A whole range of sensories. Raw milk therefore, but not only: whole milk too, which contributes to the creamy texture of the cheese and the pleasure of its tasting.
Producing Roquefort with raw milk implies one requirement, the intensity of the taste, and imposes another, food safety. From the sheepfold, from the conservation of fodder for the ewes and throughout the production process, the sector of Roquefort ensures constant control of dairy quality. Raw milk is a living raw material, it encourages precaution just as it invites creativity.
That’s why we speak, in connection with raw milk, of microbial biodiversity. Cheese production based on raw milk precisely protects biodiversity. It preserves the existence of local ferments, it perpetuates agricultural practices which maintain rural space and refuges for fauna and flora. It is also the guarantee of a diversity of flavors and tastes, an invaluable sensory heritage.