Our Family Maison
Over 150 years history
1869
Guillaume Coulet digs La Petite Cave under the family home in Roquefort
1872
Roquefort cheese is matured in the Petite Cave and Gabriel Coulet was born that year.
1906
Gabriel Coulet marries Valérie Rivemale
1920 - 1931
Gabriel Coulet joins forces with Louis Rivemale to mature and sell Roquefort cheese
1932
Gabriel takes over the production of Roquefort on his own and gives his name to the family business. Gabriel Coulet Roquefort is born!
1938
Francis Laur, Gabriel Coulet's son-in-law, takes over
1952
Pierre and André Laur, sons of Francis, take over Maison Gabriel Coulet and expand sales
1981
Acquisition of the Sébazac dairy. This is where we still make our cheeses today.
1995
The business grew, the volumes produced increased and the maturing cellars expanded with the digging of La Cave.
1996
Start of production of our ewe's milk salad cheeses, with 100% of milk collected in the Roquefort area.
1998
Jean-Pierre and Emmanuel Laur take over from their fathers and keep growing sales. They are the 5th generation
2015
The production of pure sheep’s milk tommes begins, and a new logo is launched
2015 - 2021
Three curing rooms are built in Roquefort to mature our tommes
2024
A new logo, new packaging and new products to modernise the image of our Maison
2025
Paving the way for the 6th generation
A word from the owners
«The history of Maison Gabriel Coulet is first and foremost a family story, which we are proud to be a part of and carry on. We are the 5th generation to run this independent, human-scale business.
Over the years, our Maison has been able to innovate and develop its activities in a most dynamic way to offer exceptional cheeses: our famous Roquefort of course, but also pure sheep’s milk tommes and sheep’s milk cheese for salads, all made in our beloved Aveyron department.
Passing on our heritage, from generation to generation, is essential to contribute to the economic development of our region, promote our cheeses and highlight the work of our breeders and the expertise of our employees, without whom we simply could not exist. »
Over the years, our Maison has been able to innovate and develop its activities in a most dynamic way to offer exceptional cheeses: our famous Roquefort of course, but also pure sheep’s milk tommes and sheep’s milk cheese for salads, all made in our beloved Aveyron department.
Passing on our heritage, from generation to generation, is essential to contribute to the economic development of our region, promote our cheeses and highlight the work of our breeders and the expertise of our employees, without whom we simply could not exist. »
Emmanuel and Jean-Pierre LAUR,
Owners of Maison Gabriel Coulet
5 generations of know-how
From the farm to your plate, our breeders and staff leverage their extensive know-how to produce exceptional pure sheep’s milk cheeses that will delight your taste buds
Milk collection
- Local collection (45 km around the dairy)
- 100% of milk from Aveyron
- Cheeses are prepared less than 24 hours after milking
- Optimum health control
Producing our pure sheep’s milk cheeses
- A recipe adapted each day according to the milk characteristics
- Optimised curdling time for each production run thanks to our cheesemakers’ expertise
- Our Roquefort cheeses :
- Manual moulding to ensure consistency
- Salting by hand on all sides
- Our Tommes & salad cheeses :
- For our "Brebis Folies", herbs infused directly into the milk
- Hand-moulding cheeses
The maturing process
- A key stage for our exceptional cheeses
- The maturing process is monitored daily by our master ripeners
- Our Roquefort cheeses :
- Our Roquefort cheeses are kept for at least 15 days in the maturing cellar to allow the Penicillium to develop and the flavours to express themselves.
- A Roquefort for everyone, matured from 4 to over 24 months, to delight your taste buds.
- Our Tommes Pur brebis :
- Our tommes delicately rubbed during the maturing process
- Thin natural crust
- The Tomme Grande Réserve, kept in the Haloir for a minimum of 4 months for even more flavour
Packaging and sales
- Packaging and order preparation at our Roquefort-sur-Soulzon site
- Visual sorting of our cheeses to meet our customers' needs
- A shop in the village and a visit to our natural cellars
«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, unctuous, slightly tangy pure ewe's milk salad cheeses».»
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 Roquefort cheeses. We monitor our cheeses every day, adapting the maturing conditions by moving them to our different natural cellars. Roquefort cheeses must be matured for a minimum of 14 days in accordance with 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 care of the maturing of the tommes by moving them 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 to give them their distinctive character. 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 !
Discover more
Our pure ewe's milk cheeses
Read more
Learn more
DiscoverAll Maison Gabriel Coulet awards
A family and human-scale
Business
Maison Gabriel Coulet is first and foremost a story of passion and know-how, brought to life by 5 generations of women and men. Since 1869, we have been built a strong bond with our breeders, our cheesemakers, our master ripeners and all of our staff, united in our quest for excellence.
From the breeding of Lacaune ewes to our retailers’ stalls, each stage is carried out with passion and expertise. Thanks to all stakeholders along this long process, Maison Gabriel Coulet embodies the authenticity and tradition of a singular know-how, while actively preserving its region.
Maison Gabriel Coulet is so much more than a cheese dairy, it is a collective adventure in which everyone involved, through their unwavering commitment and passion, contributes to writing a story rich in meaning and flavour by making exceptional cheeses.
From the breeding of Lacaune ewes to our retailers’ stalls, each stage is carried out with passion and expertise. Thanks to all stakeholders along this long process, Maison Gabriel Coulet embodies the authenticity and tradition of a singular know-how, while actively preserving its region.
Maison Gabriel Coulet is so much more than a cheese dairy, it is a collective adventure in which everyone involved, through their unwavering commitment and passion, contributes to writing a story rich in meaning and flavour by making exceptional cheeses.
And we’d love you meet them!
Video testimonials
Agathe
Recognised know-how and quality
Our labels and certifications
Made in Aveyron
To guarantee the local production of our pure ewe's milk cheeses and promote our region, we have always
PME +
For French companies on a human scale committed to more ethical and responsible practices, since 2022
Organic Farming
To offer you Roquefort, Tommes, plain and flavoured, and ewe's milk cheese for organic salads, since 2007.
IFS certification
To guarantee our customers flawless food safety, we have been using an international standard to assess the conformity of products and processes in terms of food safety and quality since 2007.
