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Founded in 1927, Maison Carles is a family affair, of which Delphine, 3ᵉ generation and village master craftswoman, is the guardian. Carles Roquefort is made by hand according to a well-honed savoir-faire. The cubed curd is stirred to prepare the texture of the paste. The formed grains are then placed in molds and sprinkled with the powder of a Penicillium Roqueforti grown as in the past on rye and wheat bread. The cheese is then drained and matured in natural caves. The new Carles Elégance Roquefort is smooth and creamy.
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Further information
Opening time and information on ROQUEFORT CARLES
Direct sales from 9:30 am to 5:30 pm in season.
Owner's Message
Here, everything is done by hand: stirring, cutting the curds, putting them into molds, not forgetting seeding with Penicillium Roqueforti grown on bread as in the old days, and maturing in natural cellars over wooden bays.
All you need to do is taste CARLES Roquefort to understand how a family has managed to establish its name at the top end of the cheese board.
Members' reviews on ROQUEFORT CARLES
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
La maison Carles est la dernière à fabriquer son penicillium reconforti, dans ses propres caves. Ce qui donne un roquefort vraiment différent. À goûter absolument.
J'avais hâte de retourner à cette fromagerie car produits excellents !
Mais je note très mal car prélevé 2 fois en août lors de l'achat réclamation faîte le lendemain et depuis malgré des personnes très polies au téléphone toujours pas de remboursement ????