Roquefort Cheese Marks 100 Years of Protected Designation

Roquefort Celebrates a Century

The iconic Roquefort cheese is celebrating its 100th anniversary of Protected Designation of Origin (PDO) status, granted in 1925. However, facing a new challenge, it seeks to attract younger consumers in its home country of France, where its reverence has waned, while it gains interest in Spain and other international markets.

A Historical Perspective

Roquefort is produced exclusively in the Occitania region of southern France and aged in the caves of Roquefort-sur-Soulzon, imbued with the intense flavor and creamy texture by the Penicillium roqueforti fungus. Legend has it that the cheese was discovered by accident when a shepherd left it in a cave.

Historically, King Charles VI protected Roquefort in 1411, granting a monopoly of its maturation to the residents of Roquefort-sur-Soulzon. The advent of transportation during Napoleon's era allowed its popularity to spread throughout France.

Market Dynamics

According to Sébastien Vignette, Secretary-General of the Roquefort Confederation, sales declined by 1% annually until 2021, but have since seen a reduction of between 3% and 4% annually. Factors such as the COVID-19 crisis, inflation from the Ukraine war, and changing consumption habits have affected the cheese, whose strong taste does not align with many young French preferences.

Spain and Emerging Markets

In 2023, Spain emerged as a leading consumer of Roquefort, importing 1,212 tons, a 17% increase from the previous year. The cheese shares characteristics with Cabrales cheese, easing its entry into the Spanish market. Germany, Belgium, and Italy also show strong consumption, with the Americas including the United States, Canada, and Brazil showing potential.

Roquefort is not just a prized food but a significant source of employment in its region, directly employing 5,000 people.