A HUNDRED YEARS OF HISTORY,
A HUNDRED YEARS OF CULINARY EXCELLENCE
ROQUEFORT OR THE KING OF CHEESES!
Roquefort is the first PDO in history in France, a model for other French cheese-producing regions. The PDO ensures that all production steps, from sheep farming to ripening, take place within a defined geographical area, according to a strict set of specifications.
Roquefort is the iconic cheese of French gastronomy. It showcases its timeless character, deep connection to the terroir, and the ancestral tradition of its production. Roquefort is described as a symbiosis between nature and human know-how, aged in the millennia-old caves of the Causses. It embodies authenticity and resistance to the standardization of flavors. Each piece tells the story of a territory and the passionate hands that shaped it. Roquefort is also a symbol of conviviality and sharing, transcending from everyday aperitifs to exceptional dinners. Producers are committed to preserving this excellence and perpetuating this unique know-how, making Roquefort an ambassador of the richness of French heritage, proud of its roots and open to the world.
WHAT IS PDO ROQUEFORT
Roquefort is made from raw whole sheep's milk. Only Lacaune breed sheep can provide the milk.
The crucial step takes place in the natural caves beneath the village of Roquefort-sur-Soulzon. Once molded, the cheese is placed in these humid and cool caves, naturally ventilated, where it develops its intense aromas for at least 14 days.
The caves, formed in the rock of the Causses, span several levels and are ventilated by natural ducts called "fleurines," ensuring ideal conditions for ripening, with a stable temperature between 8°C and 10°C throughout the year. This is where all Roquefort PDO comes from.
MAISON GABRIEL COULET
Family Owned Company for 5 generations, Since 1930.
Roquefort from Maison Gabriel Coulet is unique for several reasons that comes from its specific practices and commitment to quality and sustainability
- Origin and Local Milk collection.
- The milk used comes from 90 farms and is collected from 150 shepherds. This collection is done within a 30 km radius around the dairy. This proximity ensures the freshness of the milk and supports the local economy.
- Sustainable Development and Environment:
- Maison Gabriel Coulet places a strong emphasis on sustainable development and the environment. This includes environmentally friendly practices in cheese production and the well-being of the sheep.
- Social and Economic Role:
- The dairy plays an important role in the region, not only by supporting local producers but also by contributing to the local economy by putting people at the heart of its business.
- Artisanal Production Process:
- The cheese is hand-salted, ensuring control over the cheese.
- The aging process is longer, with a minimum of 4 months, which is one month more than required by the PDO. This extended aging allows for better distribution of Penicillium in the cheese, giving it a smooth and uniform texture.