Roquefort-sur-Soulzon Travel Guide

 JLBG Says:  When there is plenty of milk, at Papillon's (others do the same) they make other kind of ewe cheeses, under another brand to avoid any confusion.At one time (20 years ago or so) there was not enough milk and ewe milk from the Pyrénées and from Corsica was used for Roquefort... 

 JLBG Says:  These white cheese that already contains the Penicillium lay on their side. The master cheese maker checks them everyday for month, and when necessary drills a sample to check the inside. When he considers that the cheese is done, women, the ''cabanières'' wrap each one in a... 

 JLBG Says:  The ''Papillon'' company organizes too a visit of their cave. The visit is free but much shorter than Roquefort Société but different. You should visit both. You can take pictures.They have used their name ''Papillon'' (butterfly) for their logo 

 JLBG Says:  The cracks or faults are better known as “fleurines”. It is through the complex system of interconnected fleurines that the air runs through the caves. Thus, it maintains the conditions of wetness (95-99%) and temperature constant (7-11°C). 

 JLBG Says:  Different stages of the process are shown in the show room of Gabriel Coulet. More explanation will be given in Papillon cave.The different stages are :1) cheese draining in a mould2) drained cheese3) on the left, drained cheeses gathered to be sent to Roquefort for... 

 JLBG Says:  The Gabriel Coulet cave is not open for visit but instead, they have arranged a very interesting show room.On one of the walls a painting represents peasants having a “casse-croûte” in the field and sharing Roquefort. 

 JLBG Says:  From the entrance of the Roquefort Society caves, you can view the church. It was build recently and has a modern style, though its architect has been strongly inspired by the ancient local style of building. 

 JLBG Says:  At the turn of the 19th century, several small companies associated themselves and created the ''Société Anonyme des Caves Associées de Roquefort'', which name remains on this building. The name was too long and it became ''Roquefort 'Société, the main company in... 

 JLBG Says:  Roquefort Société headquarters are at the upper extremity of the city. It is a long and steep way walking up there, but it is worth it ! There is a small parking lot close to their building but it is easily full up. If you want to avoid the long walk, you might try to park... 

 JLBG Says:  Roquefort Société is the largest company and the only one among the 16 Roquefort companies that sells abroad. They organize a very interesting visit (2.3 euros) but no photos can be taken. Don't forget that the temperature is always under 8°C in the caves. 

 JLBG Says:  The city is hilly, clung to the feet of the cliff. As space is limited, the streets are narrow and often, there is not enough space to have a pedestrian sidewalk. Be cautious, trucks of the “Roquefort Société” caves are busy and drive fast ! BTW, there is only one street ! 

 JLBG Says:  Once you have parked your car out of the city (see travel tip), you have to walk up steep mountain streets.Great panels advertising for visiting the caves are everywhere. It would be difficult to miss a visit ! 

 JLBG Says:  Generally they Roquefort are not sold as 2.5 kg pieces. They can be cut by the middle of the height (10 cm high) giving 1.250 kg ''half cheese'' or cut a second time following a diameter, giving 625 g ''quarter cheese''. Then the tin foils (which are reused for next cheese)... 

 JLBG Says:  The Papillon company processes it's Roquefort the traditionnal way. The day fresh ewe milk is made curdled. After a few hours, it is drained. After draining, it is spread with some of the powder shawn in the flask on the right of the picture.This powder is prepared in the...