A Terroir
‍a region and its People

Since 1869, Maison Gabriel Coulet has been promoting its region and the work of its breeders and employees, combining local traditions and expert know-how to create exceptional cheeses that are a true reflection of our terroir and our collective commitment

Our Aveyronnais terroir

Located at the heart of the Occitanie region, Aveyron is a land of contrasts and authenticity. Between its vast plateaux, such as the Larzac, and its lush valleys, it stands out for its unspoilt landscape rich with traditions and know-how. Here, every product tells the story of a land shaped by nature and man, with a deep respect for the environment and local flavours. Our ewes also shape the landscape, grazing on all landforms – that’s agropastoralism. And their milk captures the very essence of our landscape, giving each cheese the unique taste of our land

Specifications

Roquefort PDO was born in this very region. This emblematic cheese is protected by strict specifications (in force since 1925) defining the area where the milk can be collected, the methods used to rear the ewes, the areas where the cheeses are produced and even the maturing process, which can only take place in the historic cellars of Roquefort-sur-Soulzon. Only Lacaune ewes can produce milk for Roquefort PDO. Their well-being is also governed by the specifications, including grazing in the meadows of the Roquefort basin whenever weather conditions permit. Agropastoralism means the milk takes on all the characteristics of our terroir, which then translate into our cheeses. Otherwise they are mostly fed with fodder and cereals produced mainly on their farms, as required by the specifications

If Roquefort is so good, it's thanks to its unique territory and the people who take care of it. No wonder we're so proud of it!

What's special about our company is that we make no distinction between the milk used to make our PDO Roqueforts, our tommes or our salad cheeses, in order to promote the work of our farmers. All our cheeses are made from quality milk that meets the requirements of the Roquefort PDO specifications.

Our production sites

Roquefort PDO milk collection

Our cheeses are produced in the heart of the Roquefort PDO area, where tradition and expertise come together and blend. Historically, this area was restricted to the immediate vicinity of the village and the Causse of Larzac. Over time, and with the growing popularity of Roquefort cheese, the collection area was expanded to neighbouring departments and even to the Basque country, Béarn and Corsica until the late 1970s. A 2005 decree reduced the collection area to just part of the six departments of Aude, Aveyron, Gard, Hérault, Lozère and Tarn, and a list of very specific towns. While Roquefort PDO cheese is enjoyed throughout the world, it is made from milk produced within a 100 km-radius around Roquefort-sur-Soulzon.

Learn more

Our production sites

The whole, raw milk is collected within a 30 km radius of our dairy in Sébazac (Aveyron). All our cheeses are made using only sheep’s milk that is exclusively from Aveyron!

Then comes the magic touch: maturation in the natural caves of Roquefort-sur-Soulzon, which can only be done in this small geographical area (3,000 m long by 200 m wide). A 100% local and authentic process, guaranteeing a Roquefort PDO that complies with its specifications.

Our pure sheep’s milk tommes are also 100% made in Aveyron and matured in our Roquefort cellars

La zone d’affinage

Ensuite, vient l’étape magique : l’affinage dans les caves naturelles de Roquefort-sur-Soulzon et qui ne peut se faire que dans cette toute petite zone géographique. Un process 100 % local et authentique, garantissant en Roquefort AOP 100% Aveyronnais et conforme à son cahier des charges.

Le siège

Le siège de la Maison se trouve non loin des caves d’affinage, à Lauras. C’est ici que sont conditionnés et expédiés tous nos fromages.

Our cellars
in Roquefort-sur-Soulzon

Nestled under the Combalou, the village of Roquefort hides its treasure deep underground in its limestone bedrock. Here, our Roqueforts mature patiently in unique cellars, where natural cracks in the rock called “fleurines” create the perfect conditions of temperature and humidity. A gift from nature that our ancestors were able to transform into a real treasure.

As for our famous Penicillium, the fungus that creates the lovely blue-veined texture in our cheeses, it comes directly from our cellars! During production, we inoculate our Roquefort cheeses with the same strain of Penicillium that has proliferated in our cellars for five generations.
To preserve this heritage, we regularly take samples and send them to the laboratory. This allows us to study the flora in our cellars and check that this endemic strain is indeed still present, as it gives our Roqueforts their typical taste and unique texture.

Our little secret in a sense, passed down and carefully protected over the decades...

Visit our cellars

Our Maison's partner breeders

Farmers are the first link in our chain and in the production of our exceptional pure ewe's milk cheeses.
It's by working hand in hand, together, that we achieve the best.

And what does this mean in practical terms? We talk regularly with our farmers to understand their needs and find solutions together. What's the result? Working groups have been set up on subjects that they themselves have proposed, such as the introduction of a replacement service to give farmers a break, or the recycling of agricultural plastics. Moving forward hand in hand, together

Charter of good breeding practice
Our farmers practise their trade with passion and a deep respect for their ewes. As well as following the Guide to Good Sheep Farming Practice, they are also committed to respecting our Charter of Good Farming Practice, which is specific to Maison Gabriel Coulet.

It guarantees the well-being of the animals, by providing our ewes with healthy, suitable living conditions that respect their natural cycle (ewes don't produce milk all year round...). Because an exceptional cheese always starts with well-pampered ewes!

Bespoke support
Our three «Culture Relations Officers», Myriam, Elian and Benoît, are on the farms every day, providing support and advice to the farmers. Their role is key to ensuring that the quality of the milk is always on the up and up. Want to find out more? Watch a video about their job