Roquefort AOP Carles
Handmade, the producers extract their own penicillium roqueforti from rye bread baked in-house. Like other Roquefort productions, the milk comes solely from the Lacaune sheep breed - whose yield is notably large compared to other breeds - creating an intense, powerfully flavoured cheese. It is a slightly sweet and fruitier, making it exceptional amongst other Roquefort cheeses. The texture interchanges beautifully between the creamy curds and grittier blue moulds.
A truly standout experience!