Société des Caves de Roquefort

Caves Société - Caves de Roquefort Société

Useful Information

Location: 2 avenue François Galtier, 12250 Roquefort sur Soulzon.
A75 motorway exit 46, turn right on D999, at Roquefort-sur-Soulzon turn left on D23 to the historic town. In the historic town keep right, on avenue François Galtier, signposted.
(43.974754, 2.991999)
Open: APR to JUN daily 10-12, 13:30-17.
JUL to AUG daily 9:30-18:30.
SEP to OCT daily 10-12, 13:30-17.
NOV to APR daily 10-12, 13:30-16:30.
Fee: Adults EUR 7.50, Children (7-18) EUR 4.50, Children (0-6) free, Students EUR 5.50, Unemployed EUR 5.50.
Groups (20+): Adults EUR 4.50, Children free.
Classification: SubterraneaCellar
Light: LightIncandescent Electric Light System LightSon et Lumière
Dimension: Ar=12,000 m², T=10 °C.
Guided tours: D=60 min.
V=100,000/a [2019]
Accessibility: no
Address: Caves de Roquefort Société, avenue François Galtier, 12250 Roquefort-sur-Soulzon, Tel: +33-565-58-58-58, WhatsApp: +33-565-58-54-38. E-mail: contact
As far as we know this information was accurate when it was published (see years in brackets), but may have changed since then.
Please check rates and details directly with the companies in question if you need more recent info.


17th century cellars built.
1842 company founded by the merger of 15 cheese merchants.
1863 the characteristic oval brand, which is used until today, is registered.
26-JUL-1925 Roquefort is the first cheese to benefit from the AOC label.
1957 cellars opened to the public.
1959 background colour of label change to gree.


The company Société des Caves de Roquefort produces roquefort cheese in old cellars. They have different titles under which they sell cheese, one is 1863 after the year the company was founded. Another one is named Baragnaudes after the oldest cellars from the 17th century called Caves Baragnaudes. Baragnaudes is the Occitan word for fairies, and this is the cellar which is the most natural one.

The cellars are open for tours all year, but cheese is matured only from January to July, there are no cheeses in the caves during the rest of the year, nevertheless it is possible to visit the caves. The tour starts with a 3D projection explaining the formations of the cellar. The caves have cracks which allow the circulation of air and are responsible for the natural ventilation, the basis for the optimal ripening of the cheese. They are called fleurines, from the Occitan word flarina, which means to blow. The next stop is an underground vault with a cinema, showing a documentary how the cheese is produced. The next cellar is the oldest cellar of Roquefort, it is the place of a Son et Lumière, a light show, which is a common thing in France. Finally, the main cellar is reached, which is still used for the production of cheese. The cheese loaves are brought into the cave where they are riping with the help of Penicilium roqueforti. The fungus blooms spontaneously in Roquefort cellars and gives the cheese its characteristic blue-green marbling and flavors. The Société carefully selects and cultivates its own strains of Penicilium roqueforti, and the Maître Affineur Société carefully observes the ripening. Finally, the tasting room is reached, the guide invites the visitors to taste the three Roqueforts AOP Société. The last room contains an exhibition with advertising posters of the company during the last 150 years.

The Société Civile des Caves et des Producteurs Réunis (Civil Society of Cellars and Producers Reunited) was created by 15 cheese merchants and manufacturers which united in 1842. They were the only such cooperative in the region, and one of the first in France. In 1863, they registered the characteristic oval brand which is used until today, but it had a white background. In 1925 the quality label Appellation d'Origine Contrôlée (AOC), which is well known for wine, was introduced for cheese by law. Roquefort is the first cheese to benefit from the new label. Actually the Roquefort cheese companies adapt many strategies which are used bya winemakers in France, for example the cheese tasting at the end of the tour.

The Roquefort Société today has more than 1000 sheep farmers producing the milk for the cheese locally, in small rural communities, and guaranteed GMO-free. They also produce organic cheese, the milk is produced by 38 farms engaged in organic farming, respectful of the environment, biodiversity and animal well-being. The cheese consists of 98% raw sheep's milk, Penicilium roqueforti, and Camargue salt. All the cheese is matured in the caves, which are manufacturing site and tourist attraction at the same time. No artificial product is used for the ripening. Refining and maturing takes at least three months. The Penicilium roqueforti is grown on rye and wheat bread, baked on site.