The Carles House is a family business founded in 1927 by François Carles. It was taken over by Jacques Carles in 1958 and his daughter Delphine has been helping since 1997.
It is the same spirit of continuity and with the same passion for their craft that Jacques and Delphine have committed to producing an exceptional Roquefort day in and day out. The recipe has been a well-guarded family secret for three generations now.
Thanks to the love of their art, they have managed to preserve the traditional fabrication, while adapting to current hygiene standards.
It is the equilibrium between tradition, modern methods and high standards that make the Roquefort such a great success.
The Penicillium Roqueforti is the mysterious fungus that will give the Roquefort its distinctive blue veins. As tradition requires, it is grown on large loaves of bread crafted from rye and wheat flour cooked to perfection. It is then dried, powdered and analysed to meet sanitation requirements and generously mixed as it is poured into molds.
FLAVOUR: When it has reached maturity, the mould reaches to the edges of the cheese in the form of marbling and pockets. Its flavour is spicy, strong and tasty.
HOW TO SAVOUR: Roquefort is excellent in pieces on sourdough bread, delicious in sauces, or even crumbled on salads or pasta.
