GABRIEL COULET
Roquefort AOP slice 300g Gabriel Coulet
Roquefort AOP slice 300g Gabriel Coulet
Regular price
€20,60 EUR
Regular price
Sale price
€20,60 EUR
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For over a century, the fifth generation of Gabriel Coulet's descendants has been perpetuating the cheesemaking heritage of Roquefort-sur-Soulzon. Coulet remains faithful to its traditional production methods in ancient cellars. Its Roquefort is recognized in France and abroad as a symbol of French gastronomy.
Manufacturing secrets
The milk is collected and prepared within 24 hours of the morning milking. It is then heated and the cheesemaker incorporates the ingredients necessary for making a good cheese, including the essential Penicillium Roqueforti.
After being cut and stirred in vats, the curd obtained is molded by hand, then turned several times to allow regular draining.
Hand-salted with dry salt on all sides and “pricked” to allow Penicillium to develop, the cheese is matured in natural caves in the village of Roquefort-sur-Soulzon.
The fleurines (natural faults in the rock) present in the cellars provide natural ventilation and allow for a constant temperature and humidity throughout the year.
Slow maturation at controlled temperature then allows the characteristic organoleptic qualities of this raw milk sheep's cheese to be acquired.
And at Maison Gabriel Coulet, we go even further: while the Protected Designation of Origin requires a minimum of 90 days, we let some of our Roquefort mature for up to 24 months, creating true gastronomic treasures. An exceptional cheese, made with love and passion for generations.
After being cut and stirred in vats, the curd obtained is molded by hand, then turned several times to allow regular draining.
Hand-salted with dry salt on all sides and “pricked” to allow Penicillium to develop, the cheese is matured in natural caves in the village of Roquefort-sur-Soulzon.
The fleurines (natural faults in the rock) present in the cellars provide natural ventilation and allow for a constant temperature and humidity throughout the year.
Slow maturation at controlled temperature then allows the characteristic organoleptic qualities of this raw milk sheep's cheese to be acquired.
And at Maison Gabriel Coulet, we go even further: while the Protected Designation of Origin requires a minimum of 90 days, we let some of our Roquefort mature for up to 24 months, creating true gastronomic treasures. An exceptional cheese, made with love and passion for generations.
Country of production France - Midi-Pyrénées region
❄️ All our fresh produce is shipped in specially designed insulated packages with cooling gels to keep it fresh throughout the journey.
