May 7, 2024
Cheese Wisdom: A creamy, full-bodied blue made for three generations
Small producer uses only a specific breed of sheep
by Anita Skogland
Roquefort du Carles Raw Sheep Milk, Roquefort-sur-Soulzon, France
Where to Purchase: Orrman’s Cheese Shop, Uptown
Price: $38/lb.
The Style: Very creamy paste with spicy blue notes
Flavor Profile: Delicate, cream, salty, rich, full-bodied blue
How to Enjoy: In a soft lettuce salad with cherry tomatoes, olives, and pistachios; with tart apple or pear slices after dinner with a glass of Banyuls or port; on a cheeseboard with dried apricots, a soft goat cheese, and a cow milk cheddar
Wine Pairings: Zinfandel, Syrah, LBV Port, Banuyls (a sweet red wine made in Occitaine)
Extra Reading: There are only seven official producers of Roquefort cheese, with Maison Carles being the smallest producer. They use milk from their own sheep, a unique breed called Lacaune. Roquefort can only be made in the designated town of Roquefort-sur-Soulzon and has been produced there since before 1411 when King Charles VI granted this area a monopoly on the name and style. This region is located on a huge limestone karst plateau. Limestone is porous, and over time, water eroded into the plateau and formed various sizes of caves. Roquefort is aged in these caves on wooden slats. Founded in 1927, Maison Carles is managed by a third-generation affineur named Delphine. Delphine is the only female affineur (cheese cellar manager) in France.
