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Roquefort, one of the symbols of French gastronomy, is exported all over the world. Each year, 16,000 tons of this blue-veined cheese are produced in dairies and matured in the cellars of the small Aveyron village of the same name. Delphine Carles reveals the secrets of making this product, defended tooth and nail by artisans. The Société brand generates 60% of the sector's turnover. The manufacturer has opened its doors to show how it adapts to market demands, while imitations are flourishing everywhere. Director: Céline Destève