Lavishing the utmost attention on each production stage, it improves and transfers its ancestral know-how handed down from generation to generation whilst using the most advanced technology to optimise its manufacturing.
Roquefort is made entirely from the milk of Lacaune ewes that were especially chosen for their milk-production capacities combined with a hardiness of character well-suited to the Caussenard and Lévezou plateaus.
From 15 November to 31 July, the ewes are milked twice daily which yields two litres per animal on average.
Our 83 producers are located on the Lévezou plateau at an altitude of between 700 and 800 metres, and in order to preserve all the milk’s qualities, an insulated milk tanker collects the fresh milk every morning.
The density of our collection zone means that our producers are located no further than 20 km from our cheese dairy.
A sample taken from the producer’s tank is inspected every day upon arrival in our laboratory.
Firstly, the results must conform to our specifications drawn up by the Inter-branch Organisation that set out the general conformity criteria to meet the requirements of the AOP, and secondly to the specific criteria established by our company.
After checking the temperature, the milk is mixed, cooled and set aside for cheese production.