TABLE OF CONTENTS
Best Aveyron Cheese Types
Roquefort is one of the greatest cheeses of France, made from full-fat, unpasteurized sheep's milk. It has blue veins dispersed throughout its body, developed from the spores of Penicillium roqueforti before the cheese is pressed.
It is so tasty and loved that it was a favorite of Emperor Charlemagne, and it is locally called the 'cheese of kings and popes'. Roquefort has a moist rind on the exterior, while on the inside it is crumbly in texture and creamy, tangy, intense, complex, sharp, and salty in terms of flavor, with a white paste marbled with blue mold.
Pair with
THE BEST Roquefort Cheeses
Bleu des Causses is a traditional blue cheese made from unpasteurized cow's milk. The cheese is placed in a cave, which is under the influence of drafts of cold and damp air, providing a unique maturation process that lasts for at least 70 days.
Because of the air gusts in the cave, and due to the fact that the cheese is pricked with needles, Penicillium mold forms inside the cheese. Bleu des Causses is neither pressed nor cooked and its flavor is full, intense, salty, and spicy (because of the mold), while the texture is crumbly and creamy.
Laguiole is a semi-soft, aromatic cheese made from raw, whole-cream cow's milk, with a thick light orange rind that turns light brown as it matures. Interestingly, the rind is so important that it is prohibited to sell grated Laguiole, and each piece of the cheese must come with a piece of its rind.
It was first made by monks in a local monastery, who then gave the recipe to the mountain farmers. The maturation takes at least four months at a temperature lower than 14 °C. Laguiole possesses a creamy, rich texture on the inside that instantly melts in the mouth, providing a sharp, slightly sour taste.
Originating from Aveyron, Briquette de Brebis is a French cheese made with sheep's milk. In fact, the same milk is used to make the popular Roquefort. The texture of Briquette de brebis is soft and creamy, with nutty aromas and flavors.
The cheese matures for 3 weeks in humid cellars, and it is traditionally produced from February until autumn.
Tomme fraîche is a hard-pressed curd that is made with cow’s milk. It is made in the production of Laguiole, Cantal, and Salers cheese. The curd is unsalted and slightly fermented, and because it’s hard-pressed, it has a high level of dry matter.
It is produced in the natural region of L’Aubrac, which is located in the central-south of Massif Central and is comprised of three departments - Aveyron, Lozère, and part of Auvergne. There are many types of tomme fraîche, but the most noted is the tomme fraîche de l'Aubrac.
Pérail de Brebis is a French cheese hailing from Aveyron in the Midi-Pyrénées region. The cheese is made from pasteurized sheep's milk and it ripens in wooden molds to hold it in place, as it can become runny at room temperature.
Underneath its soft bloomy rind, the texture is smooth, dense, and creamy. The aromas are earthy and hay-like, while the flavors are intense, full, and rich. At room temperature, it can be spooned onto crusty bread, and it's recommended to pair it with a glass of crisp white wine or rosé.
THE BEST Pérail de Brebis Cheeses
Elutcha des Cabasses is a French cheese that's produced in Verrieres by Jean-François Dombre. He named the cheese after his three children - Élise , Lucia, and Charles. The cheese is made from raw sheep's milk, and it's left to age for 6 weeks before consumption.
Underneath its washed rind, the texture is semi-hard, supple, and dense. The aromas are reminiscent of mushrooms, while the flavors are milky and intense, with notes of grass and cellars.
Le Lacandou is a French cheese originating from the northern part of the Aveyron region. It's named after its producer, the farmer Monsieur Lacan. The cheese is made from raw sheep's milk and it's left to age for 3 weeks before consumption.
Underneath its naturally moldy rind, the texture is creamy, yielding, oozing, and soft. The aromas are grassy, while the flavors are fruity, neither too mild nor too strong. The cheese is usually sold in waxed paper wrapper.
Lou Rocaillou is a French cheese hailing from Aveyron. The cheese is made from raw ewe's milk and it's usually left to age for 2 weeks before consumption. Underneath its moldy rind, the texture is supple and smooth, almost melting in the mouth.
Whether eaten fresh or a bit matured, the cheese will always have a sweet flavor. The name Lou Rocaillou means the craggy cheese, referring to a limestone plateau where the ewes graze. It's recommended to eat the cheese on its own, spread it on bread, or use it on a cheeseboard.
Lou Sotch is a small French cheese produced in the Grands Causses Nature Park in Aveyron. The cheese is made from raw ewe's milk and it's shaped into an oval form. It ages from 12 to 20 weeks and develops a thin and wrinkly rind that's dusted with white mold.
The texture is creamy and smooth, while the flavors are intense, sharp, and nutty. It's recommended to serve it as an appetizer with savory chutneys and pair it with a glass of chilled dry white wine.
TABLE OF CONTENTS
Best Aveyron Cheese Producers
Roquefort Gabriel Coulet is a traditional family business located in the heart of Roquefort-sur-Soulzon, a small village in the Occitanie region of France, renowned for its famous Roquefort cheese. Founded in 1872, the company has passed down its knowledge and passion for producing this exceptional cheese through generations.
Roquefort Gabriel Coulet holds the AOP (Appellation d'Origine Protégée) designation, ensuring the authenticity and quality of its products, which are strictly controlled according to traditional methods. Their cheeses regularly receive accolades at international competitions.
AWARDS
Concours International de Lyon - Gold
2025
BEST Roquefort Gabriel Coulet Cheeses
Roquefort Société is one of the leading producers of Roquefort cheese, a renowned blue cheese from France. Founded in 1863 by Pierre Gay, the company has played a pivotal role in industrializing the production of this iconic cheese. Roquefort is made from sheep's milk and aged in the natural caves of Roquefort-sur-Soulzon, where it develops its distinctive flavor from the Penicillium roqueforti mold.
The company is known for maintaining traditional methods of production while ensuring high standards of quality. Société Roquefort remains a global leader in the blue cheese market, with its products protected by the AOP (Appellation d'Origine Protégée) designation.
AWARDS
World Cheese Awards - Super Gold
2023
World Cheese Awards - Gold
2024, 2023, 2021
World Championship Cheese Contest - Best of Class
2022
BEST Roquefort Société Cheeses
AWARDS
International Cheese Awards - Gold
2023, 2022
Concours International de Lyon - Gold
2025
World Cheese Awards - Gold
2024, 2021
BEST Roquefort Papillon Cheeses
AWARDS
Concours International de Lyon - Gold
2025
BEST Gaec Des Grands Causses - Ferme Seguin Cheeses
Les Bergers du Larzac is a cooperative dairy founded in 1993 by 13 farmers in the village of La Cavalerie, located on the Larzac plateau in Aveyron, France. Today, the cooperative brings together around 35 producers from the Larzac plateau and the Lévézou mountains.
They specialize in the production of artisanal cheeses made exclusively from pure sheep’s milk, including traditional varieties such as Pérail, Éncala, and Tome. Their Tome cheeses are aged in a natural cave with four underground levels, giving them a unique flavor and a floral rind.
TABLE OF CONTENTS
Best Aveyron Cheeses
AWARDS
World Cheese Awards - Super Gold
2023
La Cave Vieille Roquefort by Maison Gabriel Coulet is a premium cheese known for its rich flavor and creamy texture, crafted exclusively from sheep's milk and aged in natural caves. It holds the AOP (Appellation d'Origine Protégée) designation, ensuring authenticity and quality.
Made with sheep's milk, salt, rennet, dairy cultures, and Penicillium roqueforti, it offers a unique taste profile characterized by its robust, tangy flavor with subtle nutty notes. Maison Gabriel Coulet uses controlled-temperature transport to maintain the product's integrity during delivery, adhering to strict cold chain standards to ensure freshness and quality upon arrival.
AWARDS
Concours International de Lyon - Gold
2025
The Pavé des Cazelles by Maison Gabriel Coulet is a soft, uncooked pressed cheese made from pasteurized sheep's milk, produced and matured in Aveyron. It features a natural bloomy rind with a greyish hue and a firm yet supple pale yellow paste that melts delicately on the tongue.
The cheese exudes characteristic sheep's milk aromas and offers round, delicate, and fruity flavors reminiscent of hazelnut. Its unique aging conditions impart incredible milky and buttery flavors, making it a versatile choice for snacking, salads, or as an aperitif. .
AWARDS
Concours International de Lyon - Gold
2025
AWARDS
International Cheese Awards - Gold
2023
Roquefort Revelation is a refined blue cheese made from raw sheep's milk, originating from the renowned Roquefort-sur-Soulzon region of France. It offers a complex flavor profile with creamy, tangy, and slightly sweet notes, complemented by distinct umami from its blue veins.
The cheese has a creamy yet crumbly texture and is aged in natural caves, allowing it to develop its unique characteristics. Ideal for pairing with fruits like figs and pears, as well as robust red and dessert wines, Roquefort Revelation is a luxurious choice for cheese boards and gourmet dishes.
AWARDS
International Cheese Awards - Gold
2022
Roquefort AOP Maria Grimal is a type of blue cheese made from sheep's milk. It is produced by Société des Caves, a well-known manufacturer of Roquefort cheese. This cheese is aged in the natural limestone caves of Roquefort-sur-Soulzon, France, which impart a distinctive flavor and texture.
The Appellation d'Origine Protégée (AOP) status guarantees its authenticity and adherence to traditional methods of production. Roquefort AOP Maria Grimal is prized for its creamy texture and sharp, tangy flavor with veins of blue mold throughout.
It pairs well with fruit, nuts, and a variety of wines.
AWARDS
World Cheese Awards - Gold
2023
AWARDS
World Cheese Awards - Gold
2021
AWARDS
World Cheese Awards - Gold
2021
Ossau Iraty PDO Istara is a traditional cheese made by Societe Des Caves. This cheese carries the Protected Designation of Origin (PDO) status, indicating its adherence to strict production standards and its origin from the French Basque Country and the Béarn regions.
Ossau Iraty is made from the milk of Manech ewes and is renowned for its smooth, creamy texture and rich, nutty flavor. The aging process for this cheese typically lasts several months, allowing it to develop its full flavor profile.
AWARDS
World Cheese Awards - Gold
2021
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.