Roquefort CarlesBack To Our Room
Roquefort CarlesAveyron, France Unpasteurised Sheep's Milk
Roquefort has a truly extraordinary history. Reputedly "invented" when a shepherd boy who was sheltering in the entrance to one of the Cambalou caves, spied a lovely young girl and left his bread and soft cheese sandwich to pursue her. When he returned some time later the cheese had developed a blue mould, with a strong mineral odour. The shepherd decided to eat it anyway and was amazed at how delicious it was.
Roquefort is made using the milk from the local Lacaune sheep and is still matured in the limestone caves of Cambalou where the blue mould. Roquefort Carles is made by small dairies who extract their own penicillium roqueforti from rye bread baked in-house.
Penicillium Roqueforti grows in the cool and damp environment.
The texture is creamy, yet gritty. The flavour is a powerful mix of steely blue minerality and salty tang. Arguably fruitier and better balanced than other roqueforts.
Best paired with sweeter styles of wine, traditionally Sauternes.
$12 / 100g