Roquefort Coulet Petite Cave PDO
The story of Guillaume Coulet dates back to Roquefort sur Soulzon during the 19th century with the excavation of a wine cellar under his own house. During the works he discovered cavities in the rock, naturally ventilated cracks called “fleurines” of the Combalou Hill, making this a special place to create a cheese-ageing cellar for maturing Roquefort cheese.
The year 1972 marked the beginning of the Coulet adventure and Guillaume officially became the producer and manufacturer of this brand of cheese. His son Gabriel succeeded him in 1906 and gave his name to what would become the illustrious family business that exists today.
This cheese is made from raw sheep’s milk and has a moist buttery and velvety ivory paste that is mottled with delicate blue-green pockets and lines of mould. On the nose one is met with a tantalising aroma of forest undergrowth. The flavour is not harsh or full-bodied as one would expect but graceful and refined with hints of spiciness on the front palate with long grassy and salty finish.
Serving and Cooking Suggestions
- paired with a glass of Sauternes
- great with stone fruits like peaches or apricots and a hint of honey
- also with very crunch bread or plain crackers
Ingredients: raw sheep milk, salt, starter culture, rennet, penicillium roqueforti
Allergens: milk protein
Nutritional value: per 100g
Energy 1507kJ / 364kcal
Average Wheel Weight: 5.69kg