Centennial Celebration: Unveiling the Secrets of Roquefort Cheesemaking

Roquefort's Centennial: A Look Inside Aveyron's Smallest Cheesemaker Roquefort-sur-Soulzon, Aveyron, France – This year marks the 100th anniversary of Roquefort cheese receiving the world's first Appellation d'Origine Protégée (AOP) status. To celebrate, La Dépêche du Midi visited Vincent Combes, one of the smallest producers of this famous blue cheese. In the video, Combes shares his family's long history with Roquefort, stating, "I've always lived in Roquefort; it was my grandfather's legacy, and we strive to continue the tradition." He details the process, from the use of sheep's milk to the unique aging in the Combalou caves, which maintain a natural temperature of 8-10 degrees and 95-97% humidity. The video showcases the traditional methods, including the use of stainless steel needles to create air channels for the penicillium roqueforti mold to develop. Combes explains the importance of these caves, which were hand-carved by his grandfather, providing the perfect environment for aging. The video concludes with a look at the final product, ready for market, emphasizing the three-month minimum aging process. Combes' passion and expertise make this video a valuable insight into the world of Roquefort cheese production, highlighting the dedication and skill behind this beloved French delicacy.