Roquefort was the first French cheese to receive the PDO status in 1926. It is made only in Aveyron and matured in the natural Combalou caves in Roquefort.
The Roquefort d'Artisan Berger is one of the last hand-made Roquefort cheese in France, where the exceptional quality of Lacaune ewes’ milk is transformed into a complex and powerful cheese.

It has no rind and a crumbly, moist and buttery texture with blue green veins throughout. Its full, sharp and long-lasting flavours make it an outstanding cheese worthy of being called the “cheese of kings and popes”!