Roquefort PDO, Le Vieux Berger

About the Cheese

Roquefort Le Vieux Berger, from the smallest producer of this renowned cheese, is a truly authentic artisan creation.

Roquefort, known as “The King of Blues,” was awarded AOC status in 1925 and is made exclusively from raw Lacaune ewe’s milk. The cheese is aged in the natural caves of Mount Combalou, resulting in a superbly well-balanced flavour that is spicy, rich, and somewhat nutty.

The paste of Roquefort “Le Vieux Berger” is full of deep pockets of blue, offering a rich and creamy texture on the palate.

Always cut from the wheel and never vacuum-packed, it retains its amazing flavour, texture, and aroma.

Enjoy Roquefort Le Vieux Berger with white-grape-based dessert wines like Sauternes and Monbazillac.

Cheesemaker: Maison Combes

Le Vieux Berger, produced by Maison Combes, is a testament to the authentic terroir of Aveyron and the Regional Natural Park of Grands Causses.

This family-run operation, spanning three generations since 1923, has been dedicated to preserving ancestral know-how. Henri, Yves, and now Vincent have perfected their craft, making Roquefort le Vieux Berger a cheese of rare and recognised craftsmanship. Vincent, a Master Artisan Cheesemaker, continues to uphold the traditional techniques and values passed down from his father and grandfather.

Maison Combes, awarded the “Living Heritage Company” label in 2012, collaborates closely with committed breeders to ensure the highest quality milk from Lacaune sheep, in strict accordance with the Roquefort PDO specifications.

Each stage of production and aging is infused with a human dimension, perpetuating exceptional ancestral know-how.