Made in the Combalou caves

Gabriel Coulet Roquefort AOP is a traditional French blue cheese made in the Aveyron department. Undoubtedly, it is one of the world’s best-known cheeses and dates back to at least the 15th century.

The AOP dictates that this blue cheese can only be made in the Aveyron department. Furthermore, the wheels have to be matured in the natural Combalou caves of Roquefort-sur-Soulzon.

Always made with raw milk

Actually, Gabriel Coulet is one of only 7 producers authorised to make Roquefort and their signature cheese bears their name.

Moreover, the cheesemakers have to exclusively use the unskimmed raw milk of Lacaune ewes. Firstly, they gently warm up the milk to around 30°C (85°F). Afterwards, they add rennet and powdered Penicillium roqueforti to the warm milk.

Made using traditional methods

Once the curd has set, the maker cuts the curd, stirs it and manually transfers it into cylindrical moulds. Subsequently, when the cheese is formed, the fromager then salts and pierces each drum before sending them to the caves to mature.

At 3 weeks, an inspector assesses the cheese’s texture and spread of blue veins. Then, the affineur wraps each individual wheel in foil for further maturation for another 90 days.

How to serve Gabriel Coulet Roquefort

The end product has a moist velvety ivory pâte that is mottled with delicate blue-green pockets and lines of mould. Your nose will be met with a tantalising aroma of forest undergrowth. Finally, the flavour is spicy on the front palate with a long grassy and salty finish.

Enjoy with a glass of Sauternes, stone fruit like peach or apricot and some honey. Serve on a French cheese platter with Brie de Meaux and Comté.

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