Roquefort Jacques Carles

Roquefort Jacques Carles is one a the last artisan made Roquefort. Roquefort Carles is a third generation family business created in 1927.
The cheese is still produced the same way, including the growth of the Penicillium Roqueforti mould on loaves of sourdough, which are then dried, powdered and added to the milk.
The cheeses are then matured in the caves of Roquefort sur Soulzon.
As with all great Roqueforts, the taste is spicy, salty, creamy, powerful. An absolute delight for the festive table.