description Roquefort Gabriel Coulet Overview
Roquefort Gabriel Coulet is a French producer of Roquefort, the protected blue cheese made from sheep's milk and matured in the natural caves of Roquefort-sur-Soulzon. The family business dates to 1872 and ages its cheeses in cellars connected to the Combalou limestone formation, where natural ventilation helps create the conditions required for maturation. Its products are intended for consumers seeking traditional Roquefort, whose blue veining and pronounced flavor develop through the action of Penicillium roqueforti.
help Roquefort Gabriel Coulet FAQ
What kind of milk is used to make Roquefort Gabriel Coulet?
Authentic Roquefort like Gabriel Coulet is made entirely from the raw milk of Lacaune sheep. This specific breed of sheep is traditionally raised and grazed in the rugged landscapes of southern France.
Where is Roquefort Gabriel Coulet aged?
The cheese must be aged in the naturally occurring limestone Combalou caves located in Roquefort-sur-Soulzon, France. The unique microclimate and specific Penicillium roqueforti mold spores found in these caves give the cheese its signature taste.
When was the Gabriel Coulet Roquefort brand founded?
The Gabriel Coulet brand was officially established in 1872 when a local innkeeper discovered a network of caves beneath his property. It has since become one of the most recognized and historic producers of this famous blue cheese.
Does Roquefort Gabriel Coulet cheese have protected status?
Yes, Roquefort was the first cheese to receive an Appellation d'Origine Contrôlée (AOC) status in 1925. This strict European protection legally dictates that only cheese aged in the Combalou caves can legally bear the Roquefort name.
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