Unpasteurised sheep's milk and matured in the Roquefort caves.
How Much Cheese To Buy
We recommend a portion size of 70-120g per person depending on when you are eating the cheese. 70g is ample if you are serving the cheese immediately after a large meal or as part of a buffet. If the cheese is the main part of the meal you will need to allow at least 100g per person and you may prefer to go to 120g if you think your guests will be particularly hungry (or just very fond of cheese!).
However, if you are only a small party, you may find that the pieces look a little small. In this case, choose fewer pieces, or even just one cheese, so that you can present your guests with something that looks more substantial. If you want to provide a wider choice of cheeses, just go for slightly larger pieces and enjoy the leftovers yourself the next day.
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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.