Roquefort l'Arbas
Roquefort is made from unpasteurised ewe’s milk and its popularity is such that local producers struggle to satisfy the demand for it. It is a very special small production Roquefort, which has a smooth intensely creamy pate with blue-green veining well spread and marbled. It has a pronounced tangy flavour and is more melting and richer than the usual Roquefort.
Roquefort has a history going back to the Dark Ages It was known to the Romans in the first century AD and has been praised by emperors, kings and poets. In 1411 a royal charter of Chares VI gave the people of Roquefort the monopoly of curing the cheese in the local caves at Combalou, and this charter has been upheld ever since.