Recognizing a good Roquefort

The cheese must be ivory, slightly velvety, regularly veined with intense blue-green mottling. The Roquefort should not look dull or crumble when cut, but on the contrary remain shiny and unctuous. A few drops of serum may appear when the temperature rises, proof of a good cheese quality. With the olfactory receptors, the scent of curdled milk and Penicillium roqueforti must subtly emerge. Finally, on the palate, let yourself be carried away by notes of full-bodied character, softened by the cream, and feel the gradual melting in your mouth.

Advice before serving

Like a good wine, the Roquefort Gabriel Coulet is best served at room temperature. Leave it out at least one hour before serving.
It will bring out all its softness and you should notice a rich ensemble of aromas interacting in harmony with its refined taste.


In order to avoid any diplomatic incidents during dinner, your Roquefort Gabriel Coulet should be laid flat and cut in triangular shape, from the edge towards the center. Use a thin bladed knife or a cheese lyre.


Roquefort keeps very well at 6 ° C at the bottom of your refrigerator, ideally, in the vegetable compartment. In order to preserve all its unctuosity, wrap it in a plastic film and protect it in a airtight box plastic.