Gabriel Coulet Roquefort Cheese

Perched on a hillside in southern France is a town called Roquefort sur-Soulzon, in a place where long ago, a major rockfall created many caves. These caves are where Roquefort AOP is made: a cheese of a long history and many illustrious tales. The cheese can only be made from sheep's milk and must be aged in the caves, where Penicillium Roqueforti occurs naturally. This mold is used to flavor the cheese and dapples the bone-white cheese with caverns of blue and green. Roquefort is one of the strongest blues in the world, bordering on spicy at times. The Gabriel Coulet Roquefort is one of the best examples of this cheese, winning numerous awards. The Gabriel Coulet creamery is a family-owned dairy since 1872, resulting in 5 generations of family know-how. Enjoy Roquefort simply spread across a baguette or cracker, served with fresh pear. Not a crumbly blue, the texture is very soft and spreadable with a creamy taste that helps soften the sharpness. When cooking, a little goes a long way: try in a pear tart, in blue cheese dressing, or melted into grain dishes. A classic pairing is to serve Roquefort with Sauternes - a magical combination you'll never forget.