Ages ago, at the base of the Combalou Mountain, an earnest shepherd spotted a beautiful young shepherdess. He ran after her, leaving behind his flock and his meal — a loaf of bread and ewe’s milk curds. After days of searching, the unsuccessful shepherd returned to his flock and the cave where he had left his meal. 

Upon his arrival, he discovered that the bread had molded and that the ewe’s milk curds were marbled with green veins.
Starving, he tasted the cheese. To his amazement, the Penicillium roqueforti had magically transformed his cheese into Roquefort. Or so the legend goes!

Born in an extraordinary location, Société Roquefort cheese’s main ingredient is the raw milk from Lacaunes’ sheep. An incredibly adaptable breed of ewes. Each Lacaune produces a mere 16 gallons of milk per season.

*Century-old tradition and human dedication have made Roquefort world famous. Prompting the French philosopher Diderot to call it the “King of Cheeses“ during the Age of Enlightenment. Roquefort cheese is crafted with liquid Penicillium roqueforti found in damp caves. Combining ewes’ milk and aging it for a minimum of 90 days in the natural limestone caves of Roquefort and cellars, is the magic recipe for creating Roquefort.