Gabriel Coulet Roquefort
The Coulet family has been producing Roquefort for over 130 years and five generations. The fromagerie is still run with care, and attention to detail by the Coulet family and this is reflected in the quality of their cheese. They are the only producers to still remove the “morge” by hand and make a deliberate choice to mature their cheese for an additional month than is required by the AOC (four months in total). This results in a roquefort that is less salty and has a wider spread of blue veins than other interpretations.
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