Over the centuries, the famous cheese has earned its letters of nobility, contributing to the international influence of French gastronomy and ranking 3rd among French PDOs in tonnage marketed.

Roquefort is made from the rich, fragrant milk of Lacaune ewes, perfectly adapted to the environment. The maturing caves dug beneath the eponymous village provide unique conditions for Penicillium roqueforti to propagate in the cheese and reveal its flavor. The slow ripening that follows develops its creamy texture.

The 7 major Roquefort producers and numerous breeders came together to celebrate the centenary, and thousands of visitors turned out, multiplying the village's population fiftyfold.

A host of stands, events and exhibitions were organized throughout the festive village. Tours of the famous maturing cellars, known as "fleurines", were also open to the public keen to learn more about this living culinary heritage, protected by the PDO and which still seems to have many fine years ahead of it.