Gabriel Coulet Roquefort. Blue Cheese. France

Half-moon - 3 LB.   Price for 1/2lb., 1lb., half wheel (1 1/2lb), wheel (3lb). 

Its white body with many bluish marbling and velvety appearance will delight your senses with its scents of undergrowth and its fine taste. Signature of the family house, this melting and delicate Roquefort will reveal all its aroma in the mouth.

he first ingredient of Roquefort Gabriel Coulet is none other than raw Lacaune sheep's milk. This milk, heated to a temperature between 28°C and 32°C for renneting, is then seeded with  Penicillium roqueforti .

After being cut up and stirred in a vat, the curdled milk is put into a mold by hand and then turned over regularly. Salted on all sides, it can finally be aged in the natural cellars of the village. These cracks, called fleurines, will hold the cheeses for a period of about three weeks. The average temperature of 11°C and natural ventilation allow the proper maturation of Roquefort Gabriel Coulet.

Cheeses stored at controlled temperature will only obtain  the Protected Designation of Origin Roquefort after a period of 90 days, guaranteeing the authenticity of its manufacture as well as its letters of nobility.

Recognize a good Roquefort:

Its paste must be ivory, slightly velvety, regularly marbled with intense blue-green marbling. The Roquefort should not crumble when cut or appear dull, but on the contrary remain shiny and unctuous. A few drops of serum may appear when the temperature rises, proof of a quality cheese. On the nose, the scent of curdled milk and Penicillium roqueforti should emerge subtly. Finally, in the mouth, let yourself be carried away by typical full-bodied notes, softened by the cream, and feel this cheese gradually melting under your palate.

Tips before tasting:

Like a good wine, Roquefort Gabriel Coulet needs to be brought to room temperature. To do this, simply take it out at least one hour before tasting.
It will regain all its softness and thus exhale the full panoply of its fragrance and refined taste.

Cutting:

In order to avoid any diplomatic incident during a dinner, your Roquefort Gabriel Coulet must be laid flat and cut into a fan from the edge towards the centre. To do this, use a thin-bladed knife or a lyre.