In 1976, 40 farmers acquired a cellar in Roquefort sur Soulzon, with the goal to stay independent and control their milk processing into cheese from start to finish.
Today, out of seven Roquefort makers in the region, La Pastourelle is the only one to be produced by a farmers cooperative. This means a human run facility that guarantees impeccable milk quality, supporting sustainable farming and fair pay for farmers.
