The first cheese to gain PDO status, Roquefort is made only in Aveyron and matured in the natural Combalou caves in Roquefort.
The Vernière family have been making Roquefort since 1890. Today, they work with a select group of small scale sheep farmers within 20 kilometres of their dairy to ensure that they receive the traditional type of milk they need.
The Vernière Roquefort is aged for 6 months, rather than 3. This longer, or double, maturation results in a much creamier, intense and balanced & buttery flavour.