Profile

Roquefort was the first cheese to obtain the AOC (production, origin, control) in France in 1925, With Stilton and Gorgonzola it is recognized as one of the three great blue cheeses of the world. The benchmarks are set by producers like the Carles family, who have been making the product for generations.

Jacques Carles family business produces Roquefort the traditional way, applying rigorous methods and entirely by hand, the cheese is produced from ewe’s milk under the strict control of AOC.

Typically of ewes milk it is sweet with clean assertive flavours and a strong salty finish a natural rind with an ivory pate. The texture is crumbly with pockets of blue mould that extend throughout the cheese. It is ripened in the natural cellars in the village of Roquefort sur Soulzon and has a minimum affinage of four months.