Recognised as the King of French cheese. Under strict AOC regulations all cheese bearing the famous Roquefort name must be made from unpastuerised ewe’s milk collected from the Lacaune breed in the Aveyron region and the Carles family is one of the smallest and most respected of all producers. This cheese is the only Roquefort which is now entirely handmade using traditional old school methods passed down over generations. It has been carefully selected for its soft creamy texture and balance of rich, sweet, salty savoury flavours.