The territory
of origin


french chesse-making
in terms of volume

The third-largest French PDO cheese in terms of volume, Roquefort fuels the transport sector and contributes to the vitality of local trade, firstly dairies. Its influence also reflects on tourism in southern Aveyron: the guided tour of the cellars is a “must”, so much so that the territory labeled Grand Site Occitanie is inevitably called “Millau Roquefort Sylvanès”.

The PDO Roquefort harmoniously shares its life with its territory, which defends food health, the richness of taste, local production. It promotes the maintenance of small farmer structures, strictly prohibits GMOs and develops organic production.

Slice of history

Slide 1

A legend forged in the 19th century has it that Roquefort was born by chance, from the distraction of a young shepherd. Amusing tale that hides an even more beautiful reality: the king of cheeses results from an obstinacy of history, on the arid plateau of Larzac.
Neolithic tribes were the pioneers of livestock farming in the land of the Grands Causses. From this period, shards of cheese strainer have even been found.

Slide 2

In the Middle Ages, the Cistercian monks (1098), then the Templars (1120) and the Hospitaliers (1312) organized the agro-pastoral landscape. Barns, farms and aristocratic farms are built on the causse. The Templars cultivate the arable land and reserve the meadows for grazing. They build the jasses (sheepfolds), develop the lavognes (troughs) and the courses. They favor sheep farming, making the sheep an emblem of the local economy.

Slide 3

Roquefort has accelerated the modernization of southern Aveyron! In 1902, Henri Michel, pioneer of hydroelectricity in the department, built a dam on the Sorgues river and a factory in Versols-et-Lapeyre, to supply the cold rooms and compressors that he offered to the Caves. From then on, the electrification of the town of Saint-Affrique and the town of Camarès followed a few years later.

The General Confederation of Roquefort

the house of breeders and
cheese makers since 1930

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