Roquefort Gabriel Coulet 170g

Name: Roquefort Gabriel Coulet 170g
SKU: UNI26
Price: 8.25 EUR
Availability: InStock

About This Cheese

Roquefort Petite Cave is smooth, sweet and buttery, with a pronounced, yet well integrated blue flavour. Gabriel Coulet Roquefort cheeses are of a consistently high quality, and the salt level is never overly pronounced.

€8.25

Story

Roquefort, probably the world’s best known blue cheese, is made using raw ewe’s milk. All Roquefort is legally required to spend two weeks in the ‘fleurines’ or caves of Mont Combalou in Roquefort-sur-Soulzon in the area of production. This is the natural dwelling place of the Penicilium Roqueforti moulds, from which most strains of blue cheese moulds have been bred.

The most famous legend of Roquefort’s origin tells of a shepherd sheltering from a violent storm in the now famous caves. Soaked to the skin and with his tummy rumbling, the shepard discovered an old curd sandwich left there months before. The rye bread had disintegrated into a mouldy dust, which had spread through the sheep’s milk curd. The reluctant (but sufficiently hungry) shepherd ate the mouldy curd anyway and was surprised by how delicious it was. And so Roquefort was created.

Producer

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.