Combalou et caves de Roquefort, la légende du berger

Roquefort-sur-Soulzon

At the foot of the plateau du Combalou, the village of Roquefort-sur-Soulzon is built in front of an ancient rockfall. It left fissures, the fleurines, which blow a cool, damp air into caves that stay between 8 and 10 degrees all year. According to tradition, a shepherd left his flock to explore the rock chaos of the Combalou and forgot his bread and ewe's-milk cheese there. Returning months later, he found them covered with a blue mould and dared to taste: Roquefort was born. A variant says he was chasing after a sweetheart. According to showcaves.com, the story has a basis in truth: the cool air of the cave preserved the meal and the mould would be Penicillium roqueforti. The written history is more sober: the cheese and its caves are cited as early as the 11th century in the archives of the abbey of Conques; in 1411 a charter of Charles VI protected Roquefort; in 1666 the parlement de Toulouse reserved maturing in the caves to the inhabitants of the village; and the law of 26 July 1925 made Roquefort the first French product with an appellation d'origine. The pages read do not agree: a date of 1070 circulates, but the Bercy page gives only ‘11th century’. The cheese is made with the milk of Lacaune ewes.

Getting there: The caves can be visited at the producers' premises (paying); showcaves.com cites at least Gabriel Coulet, Fromageries Papillon and the Société des caves; hours and prices not verified. Coordinates: the village (Wikipédia FR), not the entrance of a specific cave. No photo retained: Commons has no category for the Combalou or the caves (only the commune and the cheese).

Opening times and access details are given as a guide only: check before you set out.

Ambient sound