She is the queen of Roquefort and one of the most authoritative and respected figures in the world of French cheese, as the last entirely artisanal producer of Roquefort AOP.
She cultivates the mold by growing it on special loaves of rye bread, uses exclusively raw milk from Lacaune sheep sourced from selected local farms, and slowly ages the wheels for about 90 days inside the historic, ancient natural caves of the Combalou cliffs.
Master Artisan Cheesemaker (Maître Artisan) and director of Maison Carles, she represents the third generation of a historic family of cheesemakers in Roquefort-sur-Soulzon, in the Aveyron department. She took over the reins of the business in 1997, succeeding her father Jacques and her grandfather François, who founded the maison in 1927.
In May 2014, she was awarded the title of Chevalier de l’Ordre National du Mérite for her crucial role in preserving France’s traditional gastronomic heritage, culture, and artisanal economy.