Gabriel Coulet
pronounced "roke-for"
| Gabriel Coulet Roquefort, from France's Aveyron region, is a protected raw sheep's milk blue cheese matured in limestone caves of Roquefort-sur-Soulzon. Made exclusively with milk from Lacaune sheep grazing local pastures, it uses traditional animal rennet and indigenous Penicillium roqueforti mold. Aging ranges from 3 months (standard) to 14-18+ months (Castelviel), developing complex flavors from lipolysis and proteolysis. The cheese is creamy, porcelain-white with blue veins, balancing spicy and savory notes. Its production strictly adheres to terroir-based AOP/PDO rules, preserving authenticity, texture, flavor, and a unique natural microclimate critical for ripening. | |
| Country | France |
| Milk | Sheep |
| Rennet | Animal |
| Heat Treatment | Raw |
| Texture Profile | Unctuous, Melting |
| Flavor Profile | Spicy, Savory, Earthy, Creamy |
| Wine Pairings | Sauternes, Banyuls, Tawny Port, Muscat de Rivesaltes |
| Beer Pairings: | Barleywine, Imperial Stout, Belgian Strong Dark Ale, Saison |
| Food Pairings: | Pears, Figs, Walnuts, Honey, Rye Bread, Steak Sauce, Salads |
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GABRIEL COULET