Bought this yesterday at Leo's Kew store…
Roquefort, considered by some as the king of cheeses, is one of the world's best and most famous.
It's been made for many centuries exclusively in the Aveyron district of southwest central France, and Carles is perhaps its finest example and most traditional producer.
Carles is a family business, located in the heart of the village of Roquefort. Milk is collected every morning from a collective of 20 farms, whose dedication produces milk of superb quality. Purely from the Lacaune breed of sheep, the milk brings to the "king of cheeses" all the fragrance and flavour of the pastures of this region. Carles are the last remaining cheese makers who are still hand making the cheese, from the cutting and handling of the curd to the adding of the mould. The cheeses are matured in one of Carles four natural caves deep in the Combalou Mountains. Here thanks to cool, moist natural air flow through the natural vents In the caves, the Penicilium Roqudfort begins to work the magic.
The only raw milk soft cheese in Australia, Roquefort is deliciously sweet and creamy with hints of spice from the veins of green-blue mould. This piquant, richly flavored, creamy, crumbly sheep's milk blue melts in your mouth. Carles Roquefort is a perfectly-balanced, utterly spectacular artisanal-production Roquefort, the only Roquefort that is still hand-ladled and made with a rye bread inoculation rather than a mould powder like that injected into the factory cheeses. As Roquefort is delicious by itself, sublime with a glass of port or sherry, spectacular in sauces, and great crumbled on top a salad or pasta, it is inarguably one of the most versatile cheeses available today. Roquefort is traditionally paired with Port or Sauternes and is fantastic with just about any dessert wine.
http://www.tasteofcheese.ca/userfiles/ROQUEFORTCARLES.pdf
http://rhcl.com.au/online-shopping/cheese/roquefort-carles
http://tastecheese.com.au/?p=185
Nom nom. What are you serving it with?