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The Tour de France traveled through a region where the gastronomy is heavily influenced by sheep Sunday, with stuffed sheep's stomachs and Roquefort cheese just two of the local specialties. Cheese is so popular in the area that cheese soup is a specialty of Millau, where the stage began before taking the riders on a challenging route through the natural regional park of Haut Languedoc.Here's a gastronomic and cultural glance at the route for Stage 15:The stage from Millau follows a 181.5-kilometer route south through the Occitanie region to the fortified city of Carcassonne.Roquefort is the Occitanie region's famous sheep's milk cheese.Though similar cheeses are produced elsewhere, only those aged in the Cambalou caves of Roquefort-sur-Soulzon can legally be called Roquefort.
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