Carles · The Roquefort Journal
One appellation, several houses, all ripened in Roquefort-sur-Soulzon. A factual overview of the Combalou makers, told by a family house that knows its cellar neighbours.
The essentials
Roquefort is a PDO shared by a handful of houses, all using raw ewe’s milk and all ripening in the Combalou caves. Large national brands such as Société or Papillon sit alongside independent and family houses such as Gabriel Coulet or Carles. Strain, ripening time, milk sourcing and handwork differ from house to house — read the maker’s name on the label.
On the shelf, Roquefort looks uniform. Behind the appellation, though, several houses make and ripen it.
They share one village, one rock and one set of rules — yet their cheeses differ.
This guide explains who makes what, without rankings. New to the cheese? Start with what Roquefort is.
An appellation is a shared rule.
A house is a way of living it.
Chapter I · The framework
A PDO is not a brand: it is a collective framework open to any house that follows its rules within the defined area.
Every Roquefort uses raw whole ewe’s milk and ripens in the natural caves of the village — see our Roquefort-sur-Soulzon terroir page.
Penicillium strain, ripening time, milk sourcing and handwork remain each house’s choice — hence different cheeses.
Chapter II · The houses
Today a handful of houses of very different sizes share the same rock.
Société, now part of the Lactalis group, and Papillon, a historic Roquefort-sur-Soulzon house, are the names most seen in supermarkets.
Gabriel Coulet is a family house in the village; Le Vieux Berger is a well-known brand whose maker is shown on the label; Carles is an independent family house founded in 1927.
One maker may sell under several brands: always check the maker’s name, not just the logo.
For more on handwork, see our page on handmade artisanal Roquefort.
Under the Combalou we share the rock,
not the recipe.
Chapter III · Clues
Read first, then look at the cut, then taste.
Look for the PDO mention, the red ewe, the maker’s name and the ripening place.
Observe veining, creaminess, salt and length — our guide on tasting Roquefort helps.
Whole loaf, half loaf or portions: a fresh cut keeps its texture best.
Always take Roquefort out an hour before comparing.
Chapter IV · Our house
We do not claim to be the smallest house — we prefer to say what we do.
Founded in 1927, handmade with raw milk from 13 partner farms — read our story.
Two house strains, Amandine and Maxime — see Penicillium roqueforti.
See making and ripening.
Convoitise, the traditional reference, and Élégance, the accessible premium.
Recognise the house by its red emblem.
Chapter V · Use
There is no absolute best brand — only cheeses more or less suited to your use.
See our cheese board guide.
A rounder profile suits a Roquefort sauce.
A whole or half loaf from a family house tells a story.
See our wine pairings.
Compare appellations in Roquefort vs Bleu d’Auvergne.
Chapter VI · The shop
The simplest way to taste a house’s work is to visit it.
Our shop on avenue de Lauras is open Monday to Friday, 8:15am–5:30pm.
Minutes from the A75 and the Millau Viaduct — see also visiting a cellar.
Or order from our online shop.
FAQ
A handful of houses, all based in Roquefort-sur-Soulzon.
Yes, the PDO requires raw whole ewe’s milk for every brand.
Both are PDO; Société (Lactalis group) aims for national consistency, a family house for its own style.
It is a PDO Roquefort; check the label and the brand’s own information for its maker and methods.
By the Carles name and the Little Red Riding Hood emblem, and by its house-grown Penicillium.
At our shop on avenue de Lauras (Mon–Fri, 8:15am–5:30pm) or online.
Further reading
To understand what makes a roquefort artisanal, continue with the pages below.
