Roquefort Half Wheel
Roquefort needs little indtroduction, however did you know it was the first French cheese protected by the PDO label in 1925? Roquefort is a bastion of France's gastronomic heritage. Gabriel Coulet is a family dairy since 1872: 5 generations of ancestral know-how. 1st independent Roquefort producer (1 850 tons per year). Visual checks are performed at each production stage to confirm the Blue is evenly spread throughout. Gabriel Coulet Roquefort received 5 gold medals & 2 silver medals since 2004 at the renowned CGA as the best Roquefort cheese. The affinage is spent inside the Combalou mountain's caves, so called the "fleurine", for a minimum of 4 months (instead of the 3 months required by the PDO chart). Aspect: the cheese must be ivory, slightly velvety, regularly veined with intense blue-green mottling. With the olfactory receptors, the scent of curdled milk and Penicillium roqueforti must subtly emerge. Texture: unctuous, creamy, not crumbled. Taste: on the palate, let yourself be carried away by notes of full-bodied character, softened by the cream, and feel the gradual melting in your mouth. A delightful tale tells that a shepherd abandoned his herd of sheep and his dinner of bread and curds in the caves at Combalou to follow his sweetheart (a fairy). When he returned, the bread was covered in mould ans the curds had turned into blue cheese - the very first Roquefort!
|Sheep’s milk, salt, rennet, lactic starters, Penicillium roqueforti
|Dietary & Lifestyle