Le Vieux Berger is a family-run cheesemaking house from the Aveyron region of France, renowned for its production of authentic Roquefort cheese. For three generations, this small artisanal dairy has upheld traditional Roquefort production methods, strictly adhering to the standards of the AOP (Appellation d'Origine Protégée) designation.

The cheese is made exclusively from raw milk of Lacaune sheep, which graze on the pastures of the Grands Causses region. The production process includes hand-molding, dry salting with sea salt, and aging in the natural caves of the Combalou mountain, where a unique microclimate allows for the development of the noble blue mold, Penicillium roqueforti. The result is a cheese with a creamy texture, bold flavor, and rich aromatic profile. Le Vieux Berger is the smallest producer of Roquefort, and one of the last to fully preserve traditional methods.

Their cheese is often described as the "king of blue cheeses," featuring a strong yet balanced flavor and distinctive blue veining. Visitors are welcome to tour Le Vieux Berger’s facilities and enjoy tastings of their handcrafted cheeses.