In a significant acknowledgment of local craftsmanship, King Charles VI granted a monopoly for the ripening of Roquefort cheese to the inhabitants of Roquefort-sur-Soulzon. This decree was deeply rooted in the region's long-standing tradition of cheese production, particularly the unique methods of using Roquefort's natural caves for aging this illustrious blue cheese. The village had been synonymous with Roquefort cheese for centuries, known for its distinctively sharp flavor and creamy texture, resulting from the Penicillium roqueforti mold found in the surrounding limestone caves.

The King's decision sought to protect and promote local artisan practices against an influx of generic cheese products that might undermine the authenticity of Roquefort cheese. By legalizing and formalizing this monopoly, Charles VI not only safeguarded the livelihoods of local cheesemakers but also enhanced the prestige of Roquefort cheese in the culinary world. The decree allowed for the regulation of production and quality, which subsequently contributed to the cheese's growing reputation across Europe.

This moment was pivotal for the community, as it turned Roquefort into a recognized brand and laid the groundwork for future regulations regarding cheese production in France. The establishment of this monopoly also stimulated economic stability in the region, further encouraging innovation and craftsmanship within the dairy sector. Hence, this act by the King was a significant blend of cultural preservation and economic strategy that highlighted the importance of regional identities within the broader framework of the French kingdom.