The Gabriel Coulet company was founded in the 19th century when Guillaume Coulet, a wagoner by profession, who lived in Roquefort sur Soulzon began digging a wine cellar under his own house. He discovered cavities, natural ventilating cracks called the ‘fleurines’ of the Combalou hill, making this place a privileged site to create a cheese-ageing cellar for maturing Roquefort cheese. Before this time, Roquefort had been made in this area for centuries and Emmanuel told us that at the time of his great, great grandfather, there were over 50 companies existing in this small town and area all producing the Roquefort – today there are 7. The Gabriel Coulet company is an independent family-run business pursuing an adventure that began more than a century ago, respecting traditional production methods, assisted by modern equipment. Today, the company control 9% of the ‘Roquefort ‘market – with the largest company, Roquefort Société, owning 60% and the other 5 companies dividing up the remainder.
