Our Pure sheep's
milk cheeses
Unrivalled know-how to produce
exceptional pure sheep’s cheeses
At every step, from our breeders to the dairy, in the cellar, the maturing rooms, the packaging area and our shop in Roquefort-sur-Soulzon, our experts leverage their extensive know-how to bring you exceptional pure sheep’s milk cheeses.
«We adapt the recipes for our cheeses every day, depending on the characteristics of the milk, so that you can enjoy them to the full: creamy Roquefort with marbling from the heart to the heel, tommes with a supple, melt-in-the-mouth texture, and pure ewe's milk salad cheeses that are smooth and slightly acidic.»
Pierre S. - Dairy manager and master cheesemaker
«The natural ventilation of our cheeses through the fleurines is essential. I check and move the cheeses according to the natural air currents, but also according to the development of Penicillium Roqueforti. It's a daily process that depends on the weather conditions and the development of our Roqueforts. We monitor the cheeses every day, adapting the maturing conditions by moving them around our different cellars. Roqueforts must be matured for a minimum of 14 days according to the specifications, but we can keep them in the cellars for more than 21 days to ensure optimum Penicillium development.»
Sébastien H. - Master ripener in our Roquefort PDO cellars
«The maturing stage is essential for our Tommes to allow all the flavours of the sheep's milk to develop. I take great care during the maturing process, moving our tommes around according to the humidity conditions in our three halls for optimum maturing. Our Tommes des Cazelles Grande Réserve are matured for more than 4 months for greater typicality. We take particular care with each one, and they are gently rubbed so that a fine natural rind develops».»
Daniel C. - Master ripener in our Tommes Pur Brebis cheese halls
«It's a real pleasure to meet our customers and explain to them the history of our family business during a free visit, the secrets of how our cheeses are made, and to teach them how to taste our Roquefort and Tommes Pur brebis cheeses. We let them taste our cheeses, so they can discover the specific characteristics of each of our Roquefort cheeses and the flavours of our Tommes Pur brebis. Our visitors are always amazed at the combinations that can be made with other dishes or drinks, including wine! Come and see us to discover them for yourself.»
Bénédicte C. - Shop Manager
Award-winning know-how and quality
In 20 years, we’ve won over 40 medals for our exceptional pure sheep’s milk cheeses. We’ve gained recognition at the local level (“Concours des Fromages de l’Aveyron” (Aveyron Cheese Competition)), at the national level (“Concours Général Agricole” (General Agricultural Competition) and “Concours National des Fromages au lait Cru” (National Raw Milk Cheese Competition)) and at the international level (“Concours International de Lyon” (Lyon International Competition) and “Mondial de Tours”), where our cheeses have won multiple gold and silver medals every year.
These awards highlight the quality of our exceptional pure sheep’s milk cheeses, but above all, they reward the day-to-day work of our amazing breeders and staff. Thanks to their hard work and know-how, our cheeses end up on your plates every day and delight your taste buds!
These awards highlight the quality of our exceptional pure sheep’s milk cheeses, but above all, they reward the day-to-day work of our amazing breeders and staff. Thanks to their hard work and know-how, our cheeses end up on your plates every day and delight your taste buds!
Over 40 medals in 20 years !
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Our pure ewe's milk cheeses
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DiscoverAll Maison Gabriel Coulet awards
Our cheeses' Virtues
Food lovers beware: what if eating cheese was good for your health? These are the findings of a survey carried out by the Fondation pour la cheese biodiversity. Cheese made from raw or pasteurised milk is good for our digestive systems, reduces the risk of cardiovascular disease and reduces atopic allergic diseases!
Raw milk
Raw milk means no heat treatment. This means the healthy micro-organisms that are naturally present in the milk carry over to the cheese! In France, cheese consumption is thought to be the leading source of living micro-organisms in our food supply
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Sheep's milk
Sheep’s milk is the richest in protein, with over 50g per litre, and also contains more calcium than cow’s or goat’s milk. A great addition to our diet!
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Penicillium Roqueforti
Penicillium Roqueforti, the fungus responsible for the blue-veined texture of our Roquefort PDO cheeses, also has a number of virtues, including anti-infective properties, which were first discovered by Alexandre Flemming in 1928
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