Established in 1842, this is the largest producer of Roquefort, churning out 60 per cent of the world’s supply. One-hour tours of the caves (where the temperature is 10°C; bring warm clothes) include sampling the company’s three main varieties. The best season runs from December to June, when you can see cheese curds in their ripening phase in the cellars.

It has an on-site restaurant serving salads and mains (from €10).