Christophe Hannebicque, 57 year old CEO of the business, replaced ex-boss Christian Gentil in June, leaving his job as commercial director at Lactalis, before arriving at the company’s headquarters in Roquefort … At the heart of the region of Causses, a few kilometres from the Millau Viaduct, we invite you on a free guided tour to discover the Roquefort Papillon caves.
During the ripening process, which lasts a total of 90 days, the cheese must be left in the natural cellars for at least 2 weeks. Roquefort is one of the oldest and most famous cheeses in the world and has been dubbed the “King of Cheese” by French philosopher Diderot. Charlemagne's favourite cheese, Roquefort is crumbly and semi-soft, with a delicious balance of sweet, smoky and salty flavours. Roquefort lies for at least 90 days in the cave system at the foot of Mount Cambalou: here humidity and temperature remain constant and each producer has his allotted ripening area. The brine salting process also takes place in the caves. Hence, to guarantee the quality and purity of Roquefort, only milk from the Lacaune ewe is processed and cultured with a fungus called Penicillium roqueforti and left to naturally mature in the Combalou caves in Roquefort village. The Roquefort Papillon Caves. Having aged for 20 days, the cheese is wrapped in foil, slowing the development of the blue mold. To be designated as Roquefort, the cheese must be produced within the Roquefort-sur-Soulzon region in accordance with a number of strict requirements. This land has drawn its wealth from its rich geography for centuries. The mold that gives Roquefort its distinctive character is a fungus called Penicillium roqueforti, that is found in the soil of the caves. Much of the activity in the commune centres on the production and distribution of Roquefort cheese.To be legally termed Roquefort cheese, it must follow the rules laid …
The mold that gives Roquefort its distinctive character (Penicillium roqueforti) is found in the soil of the local caves.
It's mild and creamy, very moreish and never hangs about the cheese board for long. Société® Roquefort Since 1863 The caves behind the village of Roquefort-sur-Soulzon, which are absolutely necessary for the maturation of the Roquefort, are of natural origin and have been inhabited since the 17th century.
Located south of the plateau of Larzac, Roquefort-sur-Soulzon, home of the famous cheese is an iconic site tucked away in the heart of a totally unspoiled environment. The …
Roquefort's heavenly flavor is reminiscent of the cavern air where the cheese ripens and the mold naturally grows, transmogrifying the Lacaune ewe's milk it's … Had a tour round the Rocquefort cheese caves - the guided tour is supposed to take around an hour. The fleurines are essential in the production of Roquefort cheese since they ventilate the caves where the cheese is ripened. The Lactalis Group which is the largest dairy products group in the world is the majority shareholder of Société des Caves. With just 3 other couples we were shown around the caves in which the cheeses are started ripened and fermented … Société Roquefort often referred to as the 'Société des Caves' is the largest producer of Roquefort cheese. The Roquefort caves are found in the small village of Roquefort-sur-Soulzon. One of the requirements is the cheese be matured in Combalou caves that have their own ventilation, through natural cracks called fleurines. The interior of the bread was then dried to produce a powder which was added to cheese curd. In France, it is called the 'cheese of kings and popes'. Roquefort cheese is moist and breaks into little pieces easily. It is located in the south of France, 667 km south of Paris and 444 km west of Nice in the French Riviera. The ripening of Roquefort cheese can only be done inside the cool, damp caves near Roquefort-sur-Soulzon, in the Combalou plateau.
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