Shepherds’ mountain dwellings have different names depending on which side of the valley they are located. they are known as ‘cujalas’ on the Béarn side and “cayolars”, on the Basque side.
Charlemagne was a keen Roquefort enthusiast, which used to be offered to him by the Conques monks .
Perfect wine matches: Monbazillac, Banyuls or sweet Bergerac


Roquefort (PDO)
Roquefort needs no introduction. It was the first cheese to obtain the Controlled Designation in 1925 but its production had previously been protected by the Toulouse Parliament since 1666. Made from ewe’s milk, Roquefort is a pillar of the French culinary heritage. Legend has it that a shepherd, eager to follow his beloved, left his herd and his lunch, consisting of bread and curdled milk, in the Cambalou caves. When he returned the bread was mouldy and the milk had transformed into a bluish cheese. Roquefort was born!
Rocamadour
Roquefort
Bleu des Causses
Laguiole
Queso Manchego
Mozzarella di Bufala Campana
Fromage de Herve
Noord-Hollandse Edammer|
EDITOR Graphic design : Françoise DOLL |
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• AOP depuis 1925
• 18,579 tons