Cheese tastings, cave tours, markets and cheese routes in Languedoc.
A guide to cheese experiences in Languedoc.
Hour-long guided tour of the working Roquefort Société caves in Roquefort-sur-Soulzon, Aveyron, beyond the Languedoc vineyards, ending with a tasting of the house's four Roquefort AOP cheeses. Two people minimum, daily; ripening cheeses are in the caves only from January to June.
A longer guided visit of the Roquefort Société caves in Aveyron, beyond the Languedoc vineyards, with the four Roquefort AOP cheeses tasted alongside sweet flavour pairings and wine. The company lists it for April to August, with limited places and online booking only.
A two-hour visit of the Roquefort Société caves in Aveyron, beyond the Languedoc vineyards, led by the house's master affineur, ending with the four Roquefort AOP cheeses tasted with sweet flavour pairings and wine. The company calls it a July and August visit, one slot a day on one or two days a week, yet its ticket page lists sessions on 20 and 22 October 2026.
Free visit of the Gabriel Coulet caves in Roquefort-sur-Soulzon, Aveyron, beyond the Languedoc vineyards, open to walk in without booking all year except 1 January and 25 December. It ends with a free tasting of the house's sheep cheeses; the caves stay at 10 to 12 °C, so bring a layer.
Guided visit of Roquefort Papillon's historic caves in Roquefort-sur-Soulzon, Aveyron, beyond the Languedoc vineyards: a film on Lacaune ewes and cheesemaking, the caves at 9 to 13 °C, then a tasting. The maturing cheeses are kept at a nearby site, so none are visible. Booking by telephone only.
Guided tour of the Maison Combes workshop in Roquefort-sur-Soulzon, Aveyron, beyond the Languedoc vineyards, at 10:30 on Tuesdays and Thursdays on reservation, with a free self-guided visit on other weekdays. Closed at weekends and on holidays.
Afternoon visit of a Pélardon goat farm near Faugères: the milking parlour, the bucks and the kids, with milking to watch, then tasting and buying at the farm shop. Open daily from mid-February to the end of October; the tourist board lists 13 February to 24 October 2026.
Covered Baltard-style market that opened on 1 January 1901, with 66 traders on the Halles' site, four of them cheese stalls. A regional tourism page calls Sunday morning, and the hour before noon for the local aperitif, especially lively; the Halles also run themed evening 'nocturnes' through the year.
In a typically Mediterranean landscape, discover two of the region’s greatest treasures on this unforgettable half-day experience combining fine wines, fresh oysters, ...
Discover the wines of Languedoc with a tasting and a fun wine quiz 5:30 PM - 7:30 PM
During this tour you will visit two wine estate châteaux and taste their excellent range of wines.
The specification gives 60 to 70 mm across, 22 to 27 mm high and at least 60 g, measured 11 days after renneting, according to French Wikipedia.
At least 11 days at 8 to 16 °C with 85 to 95 percent humidity. Longer ripening gives a drier, more peppery cheese.
The pairing guide accords-mets-vins.fr suggests light, low-tannin reds such as a young Saint-Chinian or a lightly extracted Faugères, and crisp whites such as Picpoul de Pinet, and warns that a very powerful or oaky red can crush its subtlety.
A cylinder 19 to 20 cm across, weighing 2.7 kg on average, according to French Wikipedia.
Only in the natural caves of Roquefort-sur-Soulzon in Aveyron, on the Combalou, for at least 14 days, according to French Wikipedia.
A pairing guide lists sweet reds from Languedoc-Roussillon such as Rivesaltes, Banyuls and Maury, plus Maury blanc, Sauternes and Gewurztraminer, according to accords-mets-vins.fr.
A flat cylinder 19 to 21 cm across and 8 to 12 cm high, weighing 2.2 to 3.3 kg, according to the INAO specification; the consortium gives the same weight.
It is made from cow's milk, where Roquefort uses sheep's milk, though both are ripened in cool natural caves with rock-fissure ventilation.