The milk, heated to 32°C, arrives in production tanks especially designed for roquefort.

These tanks guarantee the best technology available and optimal product hygiene.

The specificity of our roquefort is guaranteed by the choice of selected Penicillium Roqueforti strains as well as the lactic flora preparations used in addition to unpasteurised milk. After the addition of rennet, coagulation commences.

After approximately two hours and an assessment by the head cheese maker, the work of the curd begins in the vat . Given that raw milk requires daily and diverse technological adaptation, the cheese maker’s experience and trade determine the various processes to be carried out.

This very important process will be one of the decisive aspects of the product’s conformity and strongly influence the quality and the subtlety of the  taste.

The cheese continues to take shape in an environment of 17°C.

It loses its excess water and starts to restore its identity.  An indelible mark is left on it that stays with it right onto your plate.

Then it is dry-salted according to the law and traditions; the sea salt used protects the product until it is eaten and also seals in the typical taste of this very distinctive cheese.

Before being taken to Roquefort the village, the cheese is aired which aids the penicillium roqueforti to develop well in the caves’ atmosphere.