100 Years of Roquefort: A Century of Tradition, Unveiled

Roquefort's Centennial: A Journey into the Heart of Cheesemaking Roquefort-sur-Soulzon, France – This year marks the 100th anniversary of the Roquefort AOP (Appellation d'Origine Protégée), a testament to the region's rich cheesemaking heritage. A recent video by Brut. offers a rare glimpse into the meticulous process, from milking the Lacaune sheep to the final aging in the famous Combalou caves. The video follows the journey of the milk, showing the traditional techniques used to create the distinctive blue veins of Roquefort. Cheesemaker Serge Alberge emphasizes the importance of using milk from their own Lacaune sheep, a key element of the AOC. "It's because of this that we have an AOC, to preserve all of this," he explains. The video also shows the careful salting and aging process, crucial steps that contribute to the cheese's unique flavor. Delphine Carles, manager of the Carles creamery, highlights the precision involved: "There are a lot of criteria that need to be monitored to ensure a very good cheese." She explains the unique conditions of the caves, maintaining a temperature and humidity that contribute to the mold's development. The Brut. video is more than just a recipe; it's a story of tradition, dedication, and the preservation of a culinary treasure. The centenarian Roquefort AOP stands as a symbol of quality and craftsmanship.