Roquefort Carles

Unpasteurised sheep's milk and matured in the Roquefort caves.
R Raw Milk
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Product details

Roquefort is considered to be one of the greatest blues in the world. It was mentioned by Pliny in AD 79, and has been protected since 1411. The cheese can only be made in the area surrounding Roquefort-sur-Soulzon, and with the local Lacaune breed of sheep. The caves situated around Roquefort (Grand Causses) provide the ideal conditions for maturing blue cheese - moist, cool and breezy. Roquefort will be aged here for around three months as its blue veining develops.

This Roquefort is made by the third generation of the Carles family. They started cheese-making in 1927, and remain one of the only family producers of Roquefort left in the region.

The flavour of the cheese is reminiscent of the air in the caverns where it ripens, and the mould grows naturally. This artisan variety, made in smaller batches with local milk and penicillin roqueforti cultured from rye loaves baked in-house, is round, deep and perfectly balanced: big, creamy chunks of the paste dissolve on the palate like sharp, soothing milky lozenges.

*A whole Roquefort Carles weighs approximately 1.3kg. Smaller weights are a cut of a whole cheese.

More Information
Country of Origin France
Milk Variety Sheep's
Style of Cheese Blue
Vegetarian No
Organic? No
Unpasteurised? Yes
For Pregnant Women? No

Sheep's Milk, Salt, Animal Rennet, Starter

Nutritional Info (per 100g) Energy 1524KJ, 368Kcal | Fat 32g of which Saturates 24g | Carbohydrate 1g of which Sugars 0.5g | Protein 19g | Salt 3.2g
Allergen Advice

For allergens see ingredients in bold.

Keep refrigerated below 8°. For pieces that are 500g or larger, please eat within 14 days of receipt. For pieces smaller than 500g, please eat within 10 days of receipt.

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Freshly cut & wrapped

We unashamedly source, care for and sell the best cheese, because that is what we believe in. Our trained cheesemongers cut every piece to order, by hand, and wrap it in our waxed paper. We do this because it is the most respectful way to treat this precious food.