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Customer Reviews (2)

Carles Roquefort

Complex, creamy, family-produced.

Quick Overview:

A welcoming Roquefort, with balanced saltiness and an addictive finish.

Quick Facts

Country of Origin: Rouergue, France
Milk Type/Treatment: Raw Sheep
Rennet Type: Animal

The Flavor Experience

Complex, creamy and slightly salty, though not as aggressive as most Roquefort tend to be.

The Story

The smallest producer of Roquefort with the ability to export to The United States, and one of the few family-owned producers of Roquefort remaining.  Legend has it that blue cheese was first created - accidentally - when fresh cheese was left next to molding bread for several days.  Delphine Carles tips her hat to this by cultivating mold spores from local rye bread and inoculating her Roquefort with it.  Most who have tasted it believe that this method is what makes her Roquefort superior to all others.

Usage Tips

The 19th century gastronome Grimod de la Reyniere once said "Roquefort should be eaten on one's knees." And while you may be inclined to drop to your knees in reverence, you'll probably be OK with a chair.  But brace yourself, this is a tour de force.  Classically paired with Sauternes after dinner, it's also a brilliant topper for steak or burgers.  For an easy French sandwich, smear some on a chewy ficelle with good butter.

Full Description
$20.00
/ 8 oz.

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Product Description

A welcoming Roquefort, with balanced saltiness and an addictive finish.

Quick Facts

Country of Origin: Rouergue, France
Milk Type/Treatment: Raw Sheep
Rennet Type: Animal

The Flavor Experience

Complex, creamy and slightly salty, though not as aggressive as most Roquefort tend to be.

The Story

The smallest producer of Roquefort with the ability to export to The United States, and one of the few family-owned producers of Roquefort remaining.  Legend has it that blue cheese was first created - accidentally - when fresh cheese was left next to molding bread for several days.  Delphine Carles tips her hat to this by cultivating mold spores from local rye bread and inoculating her Roquefort with it.  Most who have tasted it believe that this method is what makes her Roquefort superior to all others.

Usage Tips

The 19th century gastronome Grimod de la Reyniere once said "Roquefort should be eaten on one's knees." And while you may be inclined to drop to your knees in reverence, you'll probably be OK with a chair.  But brace yourself, this is a tour de force.  Classically paired with Sauternes after dinner, it's also a brilliant topper for steak or burgers.  For an easy French sandwich, smear some on a chewy ficelle with good butter.

SKU: CHFR018P

Country of Origin
France
Milk Type
Sheep
Rennet Type
Animal
Product Reviews
Write Review
  1. Carles Roquefort
    5

    Posted by Carl Finkbeiner on 15th Feb 2021

    I cried for a year when this cheese was withdrawn from the US market in a huff because of the somewhat misguided FDA aging requirements. But then the FDA came to their senses and Carles got over their huffiness and started shipping to the US again. This is hands-down the best blue cheese in the world. I love Colston Bassett Stilton and I love Rogue River Blue, but Carles turns it up one more notch. You have to like really intense blue flavor, I mean really intense blue. NOT the intense that blues get when they are open too long and get to be a dose of solidified ammonia, which sucks. But the intense of creamy peppery melt-in-your-mouth cold-spice grainy buttery goodness. Lights up potatoes and meats, and pairs well with intense chocolate and balsamic (I don't necessarily recommend Carles on all four at once).

  2. Great Cheese
    5

    Posted by Jim on 25th Jan 2021

    The best roquefort I have tasted

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