Roquefort Gabriel Coulet
Roquefort Gabriel Coulet comes from a family-run fromagerie in Roquefort-sur-Soulzon, the only village in France where this cheese can legally be made. It is raw sheep's milk, AOP protected, and aged in the limestone caves underneath the village for at least 120 days, a full month longer than the AOP minimum.
The paste is creamy and unctuous, ivory white shot through with even blue-green veining that runs all the way to the rind. That even spread is the giveaway of a properly pierced wheel, the needle marks let the Penicillium roqueforti breathe through the cheese rather than sitting in pockets. On the palate it opens sweet and milky from the sheep's milk, then the blue kicks in through the middle with a peppery bite that pulls back into a long salty finish with a quiet undergrowth aroma underneath.
This is Roquefort the way it should taste, balanced rather than aggressive, with the sweetness of the milk holding its own against the bite of the veins. The longer cave age shows in the concentration on the finish and in how smoothly the paste carries the salt. Right in the sweet spot for a Roquefort.
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Shipping & Returns
Shipping & Returns
Roquefort Gabriel Coulet
Roquefort Gabriel Coulet
Roquefort Gabriel Coulet comes from a family-run fromagerie in Roquefort-sur-Soulzon, the only village in France where this cheese can legally be made. It is raw sheep's milk, AOP protected, and aged in the limestone caves underneath the village for at least 120 days, a full month longer than the AOP minimum.
The paste is creamy and unctuous, ivory white shot through with even blue-green veining that runs all the way to the rind. That even spread is the giveaway of a properly pierced wheel, the needle marks let the Penicillium roqueforti breathe through the cheese rather than sitting in pockets. On the palate it opens sweet and milky from the sheep's milk, then the blue kicks in through the middle with a peppery bite that pulls back into a long salty finish with a quiet undergrowth aroma underneath.
This is Roquefort the way it should taste, balanced rather than aggressive, with the sweetness of the milk holding its own against the bite of the veins. The longer cave age shows in the concentration on the finish and in how smoothly the paste carries the salt. Right in the sweet spot for a Roquefort.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Roquefort Gabriel Coulet comes from a family-run fromagerie in Roquefort-sur-Soulzon, the only village in France where this cheese can legally be made. It is raw sheep's milk, AOP protected, and aged in the limestone caves underneath the village for at least 120 days, a full month longer than the AOP minimum.
The paste is creamy and unctuous, ivory white shot through with even blue-green veining that runs all the way to the rind. That even spread is the giveaway of a properly pierced wheel, the needle marks let the Penicillium roqueforti breathe through the cheese rather than sitting in pockets. On the palate it opens sweet and milky from the sheep's milk, then the blue kicks in through the middle with a peppery bite that pulls back into a long salty finish with a quiet undergrowth aroma underneath.
This is Roquefort the way it should taste, balanced rather than aggressive, with the sweetness of the milk holding its own against the bite of the veins. The longer cave age shows in the concentration on the finish and in how smoothly the paste carries the salt. Right in the sweet spot for a Roquefort.
