It's a vast plateau, and nestled just below, a legendary cheese. In the natural cavities of the Larzac's karstic landscape, straddling the Aveyron, Lozère, and Hérault regions in southern France, Roquefort has been aged for centuries, crafted exclusively from raw sheep's milk collected within a 100-kilometer radius. Legend has it that a shepherd forgot his bread and cheese in a cave, and returned some days later to discover that this blue-green mold from the bread had colonized the curds.
Although Roquefort's existence actually dates back to Antiquity, the cheese celebrates this year the 100th anniversary of its appellation d'origine: a French label designating an agricultural product as being produced and processed in a particular region. It was the the first for a cheese in France. The law establishing the designation was enacted on July 26, 1925, but the official celebration is set for the weekend of June 7 and 8, when the village of Roquefort-sur-Soulzon in southern France will host events including a sheep parade, culinary creations by Michelin-starred chefs and a drone show.
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