Behind the 100 Years of the Roquefort Appellation, the Grip of the Agro-Industry and an Erosion of Sales

ladepeche.fr

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The roquefort celebrates this year the centenary of its appellation of origin, the fruit of the fight against counterfeits. A century later, the South-Aveyronese parsley cheese remains a symbol of excellence but must be...

Le Monde

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The village where is produced the first cheese to have received a designation of origin celebrating the centenary, Saturday 7 and Sunday 8 June. Funny birthday: the domination of milk manufacturers, of which the giant Lactalis, on this flagship of gastronomy is almost total. And sales have been declining for more than ten years.

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Vincent Combes, master cheesemaker, in the cellars of the roquefort Le Vieux Berger in Roquefort-sur-Soulzon (Aveyron), on 11 March 2025. LIONEL BONAVENTURE/AFP C is a large plateau and, nestled just below, a legendary cheese. In the natural cavities of the karst soil of Larzac, between Aveyron, Lozère and Hérault, the roquefort has been cultivated for centuries, made 100% with raw sheep's milk collected within a radius of 100 kilometers. Legend…