It is to a very beautiful legend that we attribute the birth of Roquefort: that of a young shepherd captivated by the beauty of a young girl whom he discreetly follows for several days.

Hungry, he ends up returning to his cave on the rock of Cambalou where he had left his provisions, he discovers that his sheep cheese has "molded".

Without any other possibility, he eats it and… enjoys it.

It is THE cheese from Aveyron, a blue cheese made from raw milk produced only in one village: that of Roquefort, while the milk is taken from a large part of the department.

Endive cream with Roquefort:

Ingredients for 4 people:


- 8 endives


- 75 cl of chicken stock


- 10 cl of liquid cream


- 100 gr of diced Roquefort


- 100 gr of bacon


- Salt and pepper

  • Cook the endives in a covered pan

  • Add the broth and cream

  • Mixer

  • Fry the bacon

  • Rectify

  • Serve the velouté with the bacon and diced Roquefort cheese.