#45 Roquefort Carles

There is no doubt in my mind that roquefort is the king of cheeses - definitely no other blue comes close to getting the flavour balance just right - Sharp, robust and salty.

Carles is one of the smaller producers in the region and like all roqufort - its unpasteurised sheep milk.

I was lucky enough to visit the cheese caves roquefort and was shown the secret of the blue mould. Its made by baking bread at a really high heat so it's burnt on the outside and still raw inside. The bread is left in the cave to mould away. Once mouldy it's ground up into magic fairy dust and injected into the cheese wheels. The picture below of the bread and bottled mould was taken on our tour of the caves used by Papillon - probably one of the easier to find roquefort cheeses here in Melbourne.

Is cheese is good