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For the past 3 generations,
Maison Carles, a family company, has been carrying on the tradition and secrets of an artisanal cheese in order to offer connoisseurs via a network of experienced professionals the excellence of Roquefort, which we find in renowned cheese shops and famous restaurants throughout the world. This includes using a completely manual cheese making process that combines traditional methods and upholds today’s most rigorous health standards.
Fond-vide
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Today, Master Craftsman Delphine Carles, its fame thanks to her strong traditional know-how. From fresh milk (Maison Carles owns a dairy in Rebourguil, a small village in southern Aveyron, not far from Roquefort-sur-Soulzon), to growing her own penicillium roqueforti on bread and ripening the cheese

on oak shelves in natural cellars,
she allows this Roquefort
to develop extraordinary flavours,
resulting in an exceptional
taste
...