The history of this village, situated at an altitude of 630 meters in the Grands Causses regional nature park and which has given its name to a cheese, is directly linked to the geological upheaval it has undergone and to its pastoral farming. The mountain collapsed, creating a "combalou", an area of rocky scree. By extension, the mountain dominating Roquefort became the Combalou, 2 kilometers long and 300 meters wide to the south of Larzac. The scree created internal faults. These faults are called diaclases or "fleurines". The air, which circulates according to the difference in temperature between inside and outside, is highly conducive to cheese ripening. Legend has it that a young shepherd abandoned his rye bread and ewe's curd to chase after a young lady. When he returned, the bread had gone mouldy, transmitting its blue color to the cheese. Thus was born Roquefort. It is even said that Julius Caesar himself wrote of having eaten cheese that bore a striking resemblance to Roquefort during the siege of Alesia. Roquefort production and maturing have become a real tourist attraction here, as evidenced by the thousands of visitors who flock to the village streets every year to buy the divine cheese in classic, artisanal or organic versions. You can visit the cellars of two companies: Société and Papillon, as well as the Coulet ecomuseum.

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Pictures and images Roquefort-Sur-Soulzon

Aux environs de Roquefort-sur-Soulzon PHOVOIR
Cave d'affinage de roquefort TOM PEPEIRA - ICONOTEC
Le village de Roquefort, adossé au flanc du Combalou TOM PEPEIRA - ICONOTEC

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