Roquefort, “king of cheeses” celebrates the 99th anniversary of its AOP (protected designation of origin) this Friday July 26

Le Roquefort, délice gustatif 100 % Aveyronnais souffle les 99 bougies de son AOP ce vendredi 26 juillet. Midi Libre – EVA TISSOT

Le Roquefort bénéficie de l’appellation origine contrôlée depuis 1925. En Aveyron, seuls trois fromages ont obtenu cette reconnaissance officielle de savoir-faire collectif.

July 26, 1925. It has been almost a century since "the king of cheeses" has obtained the protected designation of origin (PDO). First in a long list which, to date, includes 46 cheeses throughout France*.

In Occitanie, only five cheeses have obtained this qualitative recognition. And among them, cocorico, three are from Aveyron! Namely: the blue of the Causses, the Laguiole and of course the Roquefort which, today, celebrates 99 years of obtaining its appellation.

A story linked to the land

Its history is closely linked to the Aveyron region, and more particularly to that of Roquefort-sur-Soulzon, to the south-east of Rodez. A blue-veined cheese, Roquefort draws its originality from the chalk mountain of Combalou where erosion and landslides allow the cheese to form naturally.

Before obtaining this recognition of know-how in 1925, cheese was made with goat's milk and sheep's milk. To date, it is exclusively made with Lacaune sheep.

Random Cheese

It was chance that, once again, did things well. The legend, well known in the department, says that the discovery of Roquefort occurred after a shepherd forgot his bag in a cave. On his return, he discovered his bread completely moldy and his sheep's cheese which had turned blue. Roquefort was born.

*Source: agriculture.gouv.fr