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The 13 Hours leaves, Monday, April 18, in Aveyron, in the footsteps of Roquefort. There is indeed a cycling circuit to discover all the secrets of making this cheese, but also the other exceptional sites of the department such as the Millau viaduct.
On the small roads of Aveyron, four cyclists, who are also friends and work colleagues, pedal on a 60 km loop called “Ewe’Cyclette”. Their first stop is at a family farm that milks sheep, whose milk is used to make Roquefort cheese. The owner of the farm is inexhaustible on all the stages of milking, in the face of sometimes incredulous tourists.
A few kilometers away as the crow flies, the walk continues around Millau. This time, the tourists abandoned their bikes to go in Laurent’s boat. They discover the birds of the department. Tourists keep their eyes peeled for the highlight of the ride, a structure they thought they knew well: the Millau viaduct, the highest bridge in Europe. The four cyclists end their ride with a visit to the town of Roquefort-sur-Soulzon, where the seven cheese makers of the same name have been established for centuries.