Roquefort, a raw milk
sheep cheese

These sheeps that we like to see in the pasture

Good grass, good milk

The virtues of grazing

Eat well and eat locally: for the sheep too!

Sheep know the secret of quality raw milk inside out. Open-air grazing, among meadows of grasses and legumes, has an incomparable impact on the nutritional richness of their milk. Add to that healthy forage conservation and keen attention to animal welfare. All the ingredients of a good raw milk are there.
Alfalfa and sainfoin, white clover, trefoil, barley and wheat, a whole grimoire of magic herbs is savored by the ewes on the pastures and hay meadows. The herd grazes from March to December, mostly in the evening in summer, and stays in sheepfold in winter, lambing period. Between pastures, stored fodder and nutritional supplements, at least 80% of the sheep’s feed comes from the milk collection area.

The Lacaune sheep, stars of the shepherd

Slice of history

Slide 1

Milk, wool or meat? At the end of the 19th century, sheep breeders from the mountains of Lacaune bet on dairy production for Roquefort. Thus is born the sheep Lacaune, which results from the interbreeding of several local breeds: ewes from Camarès, Larzac, Lauragaise, Rodez, Causses and Ségala, with also infusions of merino and Southdown blood. Fertile breeding: from
1905 the special competition for the Lacaune breed is held.

Slide 2

Not all sheep grow easily in the climate of the Grands Causses! In 1810, a general of the Empire, Jean-Baptiste Solignac, took possession of the Baume estate and settled there a thousand merinos from Old Castile, of which he was governor. A Larzac farmhouse with merinos? Much more like a castle in Spain. The adventure is cut short, the sheep of the peninsula not supporting the cold.

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