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What to eat in Occitanie? Top 35 Occitan Cheeses

Last update: Wed Feb 19 2025
Top 35 Occitan Cheeses
TABLE OF CONTENTS
TABLE OF CONTENTS

Best Occitan Cheese Producers

01

Cheese

ROQUEFORT-SUR-SOULZON, France
5.0
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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. 
02

Cheese

ROQUEFORT-SUR-SOULZON, France
5.0
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It’s in the Roquefort-sur-Soulzon Papillon Fromagerie, located in the heart of the Aveyron region, that the Protected Designation of Origin Roquefort Papillon cheese was born in 1906. If the Aveyronnais terroir is an exceptional place to produce Roquefort, the intervention of people and master refiners is indispensable: it is thanks to their monitoring of the temperature and the humidity of the cellars in which this delicious sheep cheese is refined that it can take the time to be take on unique flavors.
AWARDS

International Cheese Awards - Gold

2023, 2022

World Cheese Awards - Gold

2024, 2021

BEST Roquefort Papillon Cheeses
03
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BEST Fromagerie Etoile du Quercy Cheeses
04

Cheese

LACHAPELLE BASSE, France
5.0
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BEST Gaec Des Champs Bons Cheeses
05

Cheese

MOISSAC-VALLÉE-FRANÇAISE, France
5.0
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BEST La Fromagerie des Cévennes Cheeses
06

Cheese

MONTIGNARGUES, France
5.0
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BEST La Fromagerie des Loubes Cheeses
07
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BEST Gaec Des Grands Causses - Ferme Seguin Cheeses
08

Cheese

ROQUEFORT-SUR-SOULZON, France
4.9
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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
09
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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 Occitan Cheeses

01
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AWARDS

World Cheese Awards - Super Gold

2023

02
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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.
03
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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. .
04
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05
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06
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07
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08
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09
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10

Cheese

ROQUEFORT-SUR-SOULZON, France
5.0
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ROQUEFORT-SUR-SOULZON, France
5.0
15
ROQUEFORT-SUR-SOULZON, France
5.0
16
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Cheese
ROQUEFORT-SUR-SOULZON, France
4.9
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21
ROQUEFORT-SUR-SOULZON, France
4.9
22
23

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.

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Occitan Cheeses