Visite des caves d’affinage de Roquefort, Aveyron © D. Martin - OT du Pays de Roquefort
Visit the Roquefort cellars

Top 12 Roquefort
Visit the cellars

9 results

Les Caves Papillon

Roquefort-sur-Soulzon

This Company manufactures the Papillon Roquefort cheese in accordance with the specification for the designation of origin (l'appellation d'origine) and with respect to the long tradition of the ancestral customs.

Roquefort Vernières

Roquefort-sur-Soulzon

The name of the Vernieres the owners of the cellars in Roquefort appears from the 17th century. It has been as it is now since 1890 and Roquefort Vernières Frères is still a family and independent company.

Epicerie Del Païs

St-Affrique

A grocery store providing fresh and seasonal quality products that have been selected from more than 100 local producers and craftspeople from Tarn, Aveyron and Lozère departments and who comply with the Confidence charter of the store.

Roquefort Le Vieux Berger

Roquefort-sur-Soulzon

Ferme d'Alcas

St-Jean-d'Alcas-et-St-Paul-des-Fonts

Visit a farm that breeds dairy ewes and discover agorpastoralism.

Les Fromageries Occitanes

Roquefort-sur-Soulzon

A more than 50 year old Roquefort brand, La Pastourelle still exists thanks to the investment of a few breeders, united in a co-operative. Direct sales of Roquefort La Pastourelle at the Fromageries Occitanes in Lauras.

Caves Roquefort Société

Roquefort-sur-Soulzon

Visits to this famous cheese's maturing caves. Reconstruction of the formation of the caves. History of Roquefort. Commentated visit of the refining caves. Free tasting.

Roquefort Gabriel Coulet

Roquefort-sur-Soulzon

Free visits to the Gabriel Coulet caves. Visit the exhibition on Gabriel Coulet Roquefort. A short 20 min documentary film about Roquefort is offered. The history of the Coulet family . Guided visit for groups 1 hour visit. Free tasting.

Roquefort Carles

Roquefort-sur-Soulzon

The Roquefort CARLES is completely handmade and seeded - according to the original process - at the time of moulding with penicillium Roqueforti cultivated on bread for 100% of the production.

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