The milk
Thirteen farms of the causse deliver raw sheep's milk, twice a day in season. The same families for over fifty years. No blending, no buffer storage: the morning round goes into the vat in the afternoon.
MasterArtisans
Three generations in the same cave. Thirteen shepherds for over fifty years. A Roquefort aged on wooden travets — the way almost no one does anymore.
Chapter I · The heritage
Three generations
in the same cave
§ p. 04 · Chapter I— The heritage —
One hand turning the cheese. Since 1927, across three generations, the Maison has never changed its cave, its shepherds, or its gesture.
In 1927, François Carles laid the first stone of the Maison in Roquefort-sur-Soulzon. With thirteen shepherds of the causse, he signed a simple, one-page agreement: their raw sheep's milk in exchange for ageing done by hand, on wooden travets, in the caves of Combalou. The specification fit on a single line.
Thirty years later, Jacques Carles took over the workshop. He kept the tools, the gestures, the caves. He renewed the agreements. The signing shepherds were the same; their sons were already delivering.
Delphine Carles has led the Maison since 1997. Director and Master Artisan — both titles on the same door. Under her hand, bread still carries the Penicillium, wood still holds the cheeses, and thirteen partner farms still deliver the same milk.
Three generations,
a single cave.
Delphine CarlesThird generation · 1997
- François CarlesFounder
- Jacques CarlesSecond generation
- Delphine CarlesDirector and Master Artisan
Chapter II · The gesture
No machine
replaces the hand
§ p. 12 · Chapter II— The gesture —
The culture
Penicillium roqueforti is cultivated in-house, on rye bread baked and then left in the cave. We harvest it dry, grind it, and seed the milk with it. The blue of the cheese comes from that bread — not from an outside laboratory. As in 1927.
The ageing
The cheeses rest on wooden travets — long boards retooled each season. They are turned by hand, flipped by hand, rubbed by hand. We are among the last to still hold that board. Nothing replaces it.
The caves
The natural caves of Combalou breathe cool, damp air through the fleurines, as they always have. The temperature sets itself. The cheeses descend after a few days and come back up four to six months later, depending on the range.
- 1927
- Founded
- 3
- Generations
- 13
- Partner shepherds
- 50+
- Years of loyalty
Chapter III · The third hand
The third
hand
§ p. 24 · Chapter III— The third hand —
Director · Master Artisan
Carles
— Master Artisan
Third generation, she took over the Maison in 1997. Director and master artisan at once: both titles carried through the same gestures. The Roquefort that leaves the caves passes through her hands, just as it did through Jacques's, and François's before her.
My grandfather, my father, me.
The same hands, the same cave.
Chapter IV · Combalou
Beneath the mountain,
time
§ p. 36 · Chapter IV— The ageing —
In the natural caves of Combalou, air flows through the fleurines of the fault line. The Roqueforts rest on wooden travets — we are among the last to carry on this gesture. The Penicillium, we cultivate at home on bread, as in 1927. The rest is a matter of patience: time becomes substance, humidity works, the rind thickens, the paste veins with blue.
- Handmade
- 100%
- Travet ageing
- On wood
- Natural caves
- Combalou
Chapter V · Two expressions
Convoitise
& Élégance
§ p. 48 · Chapter V— The ranges —
Two expressions of the same gesture. One the most authentic — wooden travet, blue on bread, pure raw milk. The other more open, a first step into the Carles universe.
Range · Convoitise
Convoitise
The reference — the traditional house Roquefort
Our most authentic Roquefort, aged on wooden travets in the natural caves of Combalou. Raw sheep's milk, blue cultivated on bread. For epicureans and the chef's table.
- Raw sheep's milk
- 100% manual ageing
- Wooden travet
- House Penicillium cultivated on bread
Range · Élégance
Élégance
Premium entry-level — accessible to all
The same artisanal craft, in a gentler expression. An ideal gateway into the Carles universe, without sacrificing any tradition.
- Raw sheep's milk
- Manual ageing
- Wooden travet
- For discovery and family table
Chapter VI · The emblem
A tale
that endures
§ p. 60 · Chapter VI— The emblem —
As a child, François Carles listened to his grandmother tell stories by the fireside. There were many, but the one he loved above all was Little Red Riding Hood.
An Aveyronnais through and through, he later made his own version. In the basket the Chaperon carried to her grandmother, a fine Maison cheese replaced the galette of the tale. The Roquefort Chaperon Rouge was born.
The emblem speaks of the journey more than of the tale. The curd that descends into the caves of Combalou, the Roquefort that rises to the table. It marks a presence, a signed gesture, a hand that has turned, a Maison that holds.
Since 1927, the silhouette has appeared on our wrappings. François placed it, Jacques kept it, Delphine still carries it. Three generations, the same Chaperon Rouge on the same cream-coloured paper.
Chapter VIII · Words
What they
say about us
§ p. 84 · Chapter VIII— Reviews —
From Michelin-starred chefs to food lovers. What they say speaks for us.
Chapter IX · @roquefortcarles
Visual
journal
§ p. 92 · Chapter IX— Instagram —
Behind the scenes, the gestures, the seasons. The Maison's daily journal.
@roquefortcarles · Maison journal
Chapter X · Find us
Useful
information
§ p. 100 · Chapter X— Contact —
Shop
6, avenue de Lauras
12250 Roquefort-sur-Soulzon
Hours
Mon — Fri · 8:15 am — 5:30 pm
Saturday & Sunday — closed
Access
A75 exit 46
15 km from the Millau Viaduct