Roquefort AOP Carles

One of France's most famous blues, Roquefort was awarded protected A.O.C. status in 1925.

Ours comes from Maison Carles, a small family producer founded nearly a century ago in the south of France and one of only a handful authorized to craft this treasured cheese. Today, production is overseen by the founder's granddaughter Delphine Carles using a longstanding family recipe.

To be called Roquefort, each wheel must be made with the raw, unfiltered, whole milk of Lacaune sheep. Maison Carles extracts their own penicillium roqueforti from rye bread baked in-house, and wheels are matured on oak shelving in the designated natural limestone caves.

The result is an intense, yet well-balanced cheese with a hint of sweet fruitiness and a texture that interchanges beautifully between the creamy curds and grittier blue moulds. A standout Roquefort, we love this cheese with a fresh crispy baguette, crumbled into salads or as the perfect topping to a grilled steak.

Sheep’s Milk
France
Unpasteurized