We have been using the same methods for over 80 years: cutting and mixing the curd by hand, manually powdering the cheese with penicillium roqueforti before placing it into moulds. Grown on bread, our penicillium roqueforti is traditionally made according to precise specifications, including the secret that has been jealously guarded for the past three generations.Cheese is drained on tables according the original method.

For 3 days, each cheese is turned over one by one 3 times a day. It is during this time that the openings for mould slowly begin to form. Finally, the cheese is ripened on oak shelves in natural cellars. It is in Maison Carles’ cellars,which are naturally ventilated by a draft of fresh and humid air coming from the “fleurines” (air that circulates in natural cellars located on the limestone plateau of central and southern France, which is used to ripen Roquefort cheese),

that the Roquefort Carles Maître-Artisan develops a beautiful dark blue colour and reveals an incomparable flavour over time.