Roquefort Carles

Bold and lightly sweet, this classic Roquefort from the master affineurs at Hervé Mons is a beautiful example of the style. Made from rich sheeps’ milk, these wheels are aged in the natural limestone caves of Mont Combalou by the Coulet family — one of the few small-batch producers of Roquefort still in existence. Equal parts sweet and spicy, mineral and herbaceous, this Roquefort plays well with a crusty baguette and glass of Sauternes after dinner.

Bold and lightly sweet, this classic Roquefort from the master affineurs at Hervé Mons is a beautiful example of the style. Made from rich sheeps’ milk, these wheels are aged in the natural limestone caves of Mont Combalou by the Coulet family — one of the few small-batch producers of Roquefort still in existence. Equal parts sweet and spicy, mineral and herbaceous, this Roquefort plays well with a crusty baguette and glass of Sauternes after dinner.

Bold and lightly sweet, this classic Roquefort from the master affineurs at Hervé Mons is a beautiful example of the style. Made from rich sheeps’ milk, these wheels are aged in the natural limestone caves of Mont Combalou by the Coulet family — one of the few small-batch producers of Roquefort still in existence. Equal parts sweet and spicy, mineral and herbaceous, this Roquefort plays well with a crusty baguette and glass of Sauternes after dinner.

Bold and lightly sweet, this classic Roquefort from the master affineurs at Hervé Mons is a beautiful example of the style. Made from rich sheeps’ milk, these wheels are aged in the natural limestone caves of Mont Combalou by the Coulet family — one of the few small-batch producers of Roquefort still in existence. Equal parts sweet and spicy, mineral and herbaceous, this Roquefort plays well with a crusty baguette and glass of Sauternes after dinner.

Bold and lightly sweet, this classic Roquefort from the master affineurs at Hervé Mons is a beautiful example of the style. Made from rich sheeps’ milk, these wheels are aged in the natural limestone caves of Mont Combalou by the Coulet family — one of the few small-batch producers of Roquefort still in existence. Equal parts sweet and spicy, mineral and herbaceous, this Roquefort plays well with a crusty baguette and glass of Sauternes after dinner.