"Roquefort" Roquefort-sur-Soulzon by JLBG

Roquefort-sur-Soulzon Travel Guide: 18 reviews and 21 photos

The Combalou is the rock that dominates the city of Roquefort. A very long time ago, in the geological times, a part of this mountain collapsed and falled 200 m lower. The ground cracked and many faults appeared. Thus, all this ground, on which the city was much later built, is stuffed with faults, called ''fleurines'', that allow the air to circulate. This makes a kind of natural air conditioning as the fleurines pump the air, either in or out, maintaining the temperature of the caves that have been drilled in the underground between 6 and 9?C and the water content between 97 and 99%. Thes very special conditions are not found anywhere else and allow the maturing of the Roquefort cheese. Only cheese that has been matured in a well defined area, about 1500m long and 400m wide can bear the name of Roquefort. The milk must come from a larger, but neighbouring and equally well defined area, from ewe of the local breed.

As the area for maturing the Roquefort is so well defined and very limited, the town has to cling to the hillside and space is very limited.

In the caves, you can see the cheese maturing.
There is a legend that explains why people had at one time the strange idea to inoculate the curd with moulds. Actually, there are several versions of the legend. A young shepherd had its meal of plain bread and fresh ewe milk at the entrance of a Roquefort cave where he was seeking shelter. A storm came and he hurried to gather his folk and forgot the meal. Or he saw in the fareaway a very beautiful girl, he ran for days and days without succeeding to get her and of course forgot his meal, etc... Anyway, when, by pure chance, he came back a few weeks later he found that both the bread and the curd were moulded and greenish. As he was hungry, he ate it anyway and found that it tasted better that what he had previously left, etc...

Last visit to Roquefort-sur-Soulzon: May 2004
Intro Updated May 30, 2004
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Reviews (18)

Other ''Papillon'' cheese - Roquefort-sur-Soulzon

Other ''Papillon'' cheese Things to Do (15)

When there is plenty of milk, at Papillon's (others do the same) they make other kind of ewe cheeses, under another... more travel advice

The final traditionnal product - Roquefort-sur-Soulzon

The final traditionnal product Things to Do (15)

Generally they Roquefort are not sold as 2.5 kg pieces. They can be cut by the middle of the height (10 cm high) giving... more travel advice

One of those ''fleurines'' - Roquefort-sur-Soulzon

One of those ''fleurines'' Things to Do (15)

The cracks or faults are better known as “fleurines”. It is through the complex system of interconnected fleurines that... more travel advice

Maturing cheese Things to Do (15)

These white cheese that already contains the Penicillium lay on their side. The master cheese maker checks them everyday... more travel advice

Transportation (1)
Caution, few parking space !
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Comments (28)

aussirose Apr 3, 2010 at 1:10 AM Report Abuse

Ahhhh, what an interesting page JL!! Yes, I've seen that cheese...now I know where it is made :o) ....must go buy some and try it....better still...visit the place!!! Thanks! :o) Cheers, Ann.
Yaqui Feb 15, 2010 at 8:32 PM Report Abuse

What a charming place and I have learned something new. Thanks for sharing such a neat place!
evaanna Mar 29, 2009 at 1:24 AM Report Abuse

A very interesting page on a village where life is dominated by cheese! Must definitely try it someday.
willy_wonka Jul 18, 2008 at 1:00 AM Report Abuse

hmmmm cheese!!! great page monsieur JL!
MikeBird Oct 31, 2007 at 11:45 AM Report Abuse

I liked the black one best out of the three. We were tempted to buy a block but as we were camping without a fridge we decided against it. Your accounts of Roquefort have brought our visit all back. Many thanks, Mike
kiwi Aug 25, 2007 at 10:38 PM Report Abuse

I really enjoyed this page. At last NZ is going to allow the importation of Roquefort cheese. I'm really excited about that. Thanks JL, Pam :-)
LoriPori Jul 10, 2006 at 6:23 AM Report Abuse

I really enjoyed this page Jean-Louis, especially how the Roquefort cheese is made - very interesting. I have never tasted this cheese, but have tried Brie and Camembert, both very good
Luchonda May 25, 2006 at 2:04 AM Report Abuse

Hi JL : you have the Roquefort, we have Passendaele - cheers on both with a good glass of french wine or belgian beer.
TheWanderingCamel May 22, 2006 at 6:52 AM Report Abuse

Excellent info on one of the great cheeses of France - now available in Oz, I'm pleased to say - both Papillon and Societe. We visited in Jan - no problems parking then! leyle
aemilys Dec 26, 2005 at 10:58 PM Report Abuse

From one cheese lover to another, great page and thanks!!