Roquefort Carles undoubtedly represents the best interpretation of this blue cheese produced with sheep milk. Handcrafted cheese produced by "maître artisan"; the Penicillium Roqueforti used for the production of this excellent cheese is grown directly on the farm, from bread, according to an ancient recipe. The seasoning takes place in the ancient cellars in the heart of the Combalou cliff where for the action of noble molds matures for about 90 days