A good Roquefort does not begin in the cave. It begins in the sheepfold, at five in the morning.
Every Roquefort Carles is born of the same milk, gathered on the causse de Roquefort, a few kilometres from the caves. Raw sheep's milk, never pasteurised, never blended with milk of other origins. The material enters the vat alive and stays that way. The cheese is decided in that milk.
Thirteen partner farms deliver it morning and evening, in season. The same families for over fifty years, often from father to son, sometimes from mother to daughter. A simple specification, inherited from 1927, held by oral agreement and renewed with every generation. No buffer storage, no central depot. The morning round goes into the vat in the afternoon.
This requirement stands as a condition, not as a marketing line. A Roquefort AOP signed from a precise terroir cannot be born of anonymous milk.
Maison familiale fondée en 1927, Roquefort Carles s'appuie sur la définition du Roquefort la plus exigeante : une appellation AOP produite au lait cru de brebis collecté chaque matin auprès de nos 13 exploitations partenaires.
Notre savoir-faire transmis sur trois générations a façonné ici un authentique fromage façonné à la main, fidèle à l'approche traditionnelle qui définit la version fermière du Roquefort.
