Roquefort Carles - One of France's oldest cheeses and this is a stunning example of a hand-made, artisan Roquefort. There are a couple of things that make this particular Roquefort stand out from the others. Firstly, it's a small batch operation so the cheesemaker has a lot more control over the quality of the milk and then the cheese at every stage. Secondly, the cheesemakers cultivate their own penicillium roqueforti, which produces the blue mould, from bread that they make themselves.
Like other Roqueforts, the milk comes from one breed of sheep, the Lacaune breed which yields more milk than other breeds, and it's aged in caves around Roquefort-sur-Soulzon, where conditions are perfect for maturing blue cheese.
The flavour of this cheese is sharply blue, giving way to a creamier, sweeter finish but still maintaining a satisfying blue edge to it. Soft and supple, Roquefort is crying out to be put on a baguette with a fig or two.
Main image by Spoonful of Happy Photography