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Roquefort" PDO: a century of European appellation history, a strategy for the future.

As part of the centenary celebrations for the Roquefort PDO, a round-table discussion on GI policy in Europe was held at the European Parliament in Brussels on Tuesday, February 3, 2026. INAO took part in the event, which was an opportunity to illustrate the richness of GI production and the need to defend and strengthen them.

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Durability
AOP "Roquefort"

The round table entitled "Les appellations: un siècle de qualité, de culture et de durabilité au service des territoires européens, une stratégie pour l'avenir" brought together professionals from the European cheese industries, scientists, MEPs and government representatives.

Organized in 3 stages, the event first highlighted the French origins of the appellations d'origine system, its adoption at European level and the recognition of this protection model worldwide.

The second part underlined the major role played by appellations in rural development and the European agricultural economy, reminding us that beyond the transmission and preservation of know-how on European territories, this dynamic policy generates value for European producers.

Photographie prise lors de la table-ronde « Les appellations : un siècle de qualité, de culture et de durabilité au service des territoires européens, une stratégie pour l’avenir »
Photographie prise lors de la table-ronde « Les appellations : un siècle de qualité, de culture et de durabilité au service des territoires européens, une stratégie pour l’avenir »

Finally, discussions focused on the challenges facing our industries in the 21st century, and the solutions implemented to guarantee the sustainability of production, while defending its authenticity. The Roquefort PDO is a forerunner in this field. In fact, it is one of the first agri-food PDOs to take up the innovation assessment system.

Roquefort, a centuries-old history for the "King of cheeses

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. Over the centuries, this famous cheese has earned its letters of nobility, contributing to the international reputation of French gastronomy. On July 26, 1925, Roquefort became the first French appellation d'origine cheese. Today, Roquefort ranks 3rd among French PDOs in tonnage marketed.

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