Serve · Pair · Keep
Roquefort asks for little to reveal itself. A moment, a blade, a plate. Pairings come after, chosen without emphasis, so that the cheese stays at the centre.
Chapter I · The table gesture
Four gestures, in order. The paste speaks for itself when it is at temperature and correctly cut. The rest calls for patience and a little attention.
Cold fixes, warmth reveals.house rule
Pour aller plus loin dans l'art de la dégustation, consultez nos conseils sur les techniques de coupe et découvrez comment composer son plateau de fromages avec le Roquefort Carles.
Chapter II · The paired table
Range I · The reference
Dense paste, pronounced blue, signature of the travet. Pairings of scale to carry its length.
Wines
i.Assumed sugar, oxidation, acidity that holds: three ways not to bend before the dense blue.
Breads
ii.Dense crumbs and marked crusts. A bread that holds the slice without fading.
Dried fruits
iii.Dry grain against tender flesh, a discreet counterpoint that extends the paste.
Honeys
iv.Dark, woody honeys, slightly bitter. Avoid floral honeys, which get covered.
Range II · The gateway
Delicate blue, measured salinity, quiet length. Gentle pairings to let the softness speak.
Wines
i.Gentle sweet wines or vins doux naturels. The sugar settles without forcing.
Breads
ii.Less dense crumbs, fine crusts. Breads that accompany without taking over.
Dried fruits
iii.Sweet touches and candied fruits, which extend the softness of the paste without tipping it into dessert.
Honeys
iv.Clear, floral honeys — your choice, depending on the mood and the season.
Two readings of the same grammar. The milk, the hand, time, and what sits alongside on the slate.
Retrouvez l'ensemble de nos accords vins recommandés avec le Roquefort Carles, et apprenez à associer un Sauternes pour une alliance d'exception. Côté rouges doux naturels, explorez aussi notre mariage avec un Maury ou l'audace d'un accord avec un Banyuls, deux complices méditerranéens des grands bleus.
Chapter III · At home
Roquefort is a living cheese. It goes on evolving after purchase, gently, provided it is well kept. Three rules are enough.
Keep between 4 and 6 °C, preferably in the crisper drawer rather than on the colder shelves of the refrigerator.
Take out thirty minutes before tasting. Put back quickly afterwards. The back-and-forth does not disturb the paste. Prolonged warmth, however, exhausts it.
Wrap in waxed or parchment paper. Avoid cling film, which suffocates the rind and makes the paste sweat.
Then place in an airtight box to isolate the aromas. Roquefort is an assertive neighbour in a refrigerator. Best to contain it.
Élégance is ideally eaten within two weeks of purchase. Convoitise keeps up to three, sometimes longer if the piece is thick.
Beyond that, the cheese is not lost: it deepens. Salt becomes more prominent, the paste more pronounced. Better to buy in small quantities and renew often.
What holds for several months in industrial wrapping is no longer what the affineur handed to the customer.
Consultez notre guide complet pour bien conserver son Roquefort et préserver toutes ses qualités organoleptiques jusqu'à la dégustation.
Chapter IV · At the table
Leaflet I · autumn-winter
At the start of a meal
A slice of Élégance at room temperature, placed on a toasted walnut bread. Half a Comice pear and a touch of chestnut honey. To be served with a glass of Jurançon moelleux, well chilled, at the opening of an autumn meal.
Ingredients
The gestures
Suggested pairing · young Jurançon moelleux, served at 9 °C. Alternative · Muscat de Rivesaltes for a rounder profile.
Leaflet II · all year round
Main course
A creamy risotto finished with Convoitise melted off the heat, just before serving. A few sprigs of chives, a turn of the pepper mill. The dense paste carries the dish without weighing it down. To be paired with a rocket salad.
Ingredients
The gestures
Suggested pairing · Jura vin jaune served cool. Alternative · a dry white Burgundy on fine lees.
Leaflet III · winter
The chef's signature
Convoitise melted in a little whole milk, a pinch of grated nutmeg, freshly ground black pepper. To be served on a game fillet, a duck breast or simple fresh pasta. The signature of the wood comes through clearly in the heat. This is where Convoitise sets itself apart from an industrial Roquefort.
Ingredients
The gestures
Suggested pairing · a full-bodied red, Madiran or Cahors. Alternative · aged Banyuls for a sauce served on game.
Explorez toutes nos idées recettes : salade au Roquefort, pâtes au Roquefort, endives au Roquefort, burger au Roquefort, risotto au Roquefort, quiche au Roquefort, noix et Roquefort, poire et Roquefort, steak sauce Roquefort, sauce au Roquefort, feuilleté au Roquefort et tarte au Roquefort.
Derrière chaque assiette, c'est aussi un paysage qui se déguste : la tradition fromagère aveyronnaise, les troupeaux conduits sur les causses du Larzac, et le plateau calcaire qui abrite nos caves. Une étape à découvrir lors d'un passage en Aveyron.
§ Views · Beyond the kitchens
On the platters of chefs who know, the Carles is recognised without anyone needing to name it.
In the catalogue
Starred houses, Meilleurs Ouvriers de France cheesemongers, heritage table d'hôtes, from Aveyron to Paris and from Lyon to the Basque coast.
Paris · Lyon · Toulouse · Bordeaux · Nice
Table questions · The notebook
Take the cheese out of the refrigerator about thirty minutes before tasting, so that it reaches 16 to 18 °C at the heart. At that temperature, the paste relaxes, the salt softens, and the aromas of cave, wood and blue open up. Served straight from the cold, Roquefort stays closed: cold fixes the aromas, room temperature reveals them.
With the Convoitise range, dense paste and pronounced blue, favour sweet wines and vins doux naturels that hold against the salt: Sauternes, Maury sweet, Banyuls, Port LBV or Jura vin jaune. With the gentler Élégance range, prefer a Jurançon moelleux, a Muscat de Rivesaltes, a young Port LBV or a Chardonnay on lees. The principle stays the same: assumed sugar, oxidation or acidity that holds, so as not to bend before the paste.
For Convoitise, breads that hold the slice: mountain rye, walnut bread, buckwheat, Aveyronnaise tourte — dense crumbs and marked crusts. For Élégance, more discreet breads that accompany without covering: country bread, fig bread, wheat tourte or gingerbread. Toast the crust dry to firm it up, without browning.
Cut in a fan from the point to the heel, with a thin, lightly moistened blade. Each portion receives a balanced share of paste and rind, of white and blue, and the veining of the house Penicillium stays intact. Let the slices rest on the plate for a few minutes before serving: the surface dries lightly and the aromas open up.
Keep between 4 and 6 °C, preferably in the crisper drawer of the refrigerator. Wrap the piece in waxed or parchment paper — never in cling film, which suffocates the rind and makes the paste sweat. Then place in an airtight box to isolate the aromas: Roquefort is an assertive neighbour in a refrigerator.
Élégance is ideally eaten within two weeks of purchase. Convoitise keeps up to three weeks, sometimes longer if the piece is thick. Beyond that the cheese is not lost: it deepens. Salt becomes more prominent, the paste more pronounced. Better to buy in small quantities and renew regularly at the shop on avenue de Lauras or by delivery.
Three great classics suit the house: Roquefort sauce, mounted with Convoitise in a little whole milk and a touch of nutmeg, served over red meat or fresh pasta; Roquefort salad, with fresh walnuts, pear and endive; and Roquefort tart or feuilleté, ideal as a warm starter. Convoitise withstands cooking thanks to its dense paste; Élégance is rather reserved for cold preparations and platters.
To continue
To know a Roquefort Carles, nothing replaces coming to collect it and tasting it on site.
Offrez une idée cadeau gourmand à tous les amateurs de fromages d'exception — le Roquefort Carles artisanal, livré dans un coffret soigné.
