Our Roquefort passions

The milk is collected and prepared in less than 24 hours after milking in the morning. It is then heated and the cheesemaker adds the ingredients needed to make a good cheese, including the essential Penicillium Roqueforti.

After being cut and stirred in vats, the resulting curd is moulded by hand, then turned over several times to allow it to drain evenly.

Salted by hand with dry salt on all sides and «pitted» to allow the Penicillium to develop, the cheese is matured in natural cellars in the village of Roquefort-sur-Soulzon.

The fleurines (natural cracks in the rock) in the cellars provide natural ventilation and ensure constant temperature and humidity throughout the year.

Slow maturing at controlled temperatures then allows the characteristic organoleptic qualities of this raw-milk ewe's milk cheese to develop.

And at Maison Gabriel Coulet, we go even further: while the Appellation d'Origine Protégée requires a minimum of 90 days, we allow some of our Roquefort cheeses to mature for up to 24 months, creating real gastronomic treasures. An exceptional cheese, made with love and passion for generations.