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ROQUEFORT, A.O.C. / Gabriel Coulet
This award-winning Roquefort has a creamy, snow white paste with blue green veining and a flavor that's both sweet and salty. Aged 90 days. (PRICE PER POUND)
A Perfect Pairing
Hit all flavor angles Roquefort displays with Tupelo honey, Olina’s ‘airy’ crackers – and a mug of hot chocolate.
Looking for more like this?
Try Gorgonzola Dolce or Bayley Hazen
Try Gorgonzola Dolce or Bayley Hazen
The Full Wheel
It would be fruitless to contest such a lofty (and well-deserved) title as “The King of Blue Cheeses.” And, as Roquefort secured its market share on blues about a millennium ago, a perhaps hopeless argument anyway – in 1070 the first mention of Roquefort appears in the Carolingian texts. From then on, the history of Roquefort remains closely related to Roquefort-sur-Soulzon and the Combalou mountains. King Charles VI (15th century) granted exclusive production rights to the inhabitants of Roquefort, making the caves 'protected' (an important ‘First’ for France – In 1925, Roquefort became the first recognised Appellation d'Origine, or A.O.C., cheese). In 1872, Guilhaume Coulet built a wine cellar that later was turned into a cheese aging cave, and today, five generations later, the company is still family-run. Limestone native to the area affects native grasses and wildflowers in the sheep's diet, contributing to a flavor profile that cannot be replicated anywhere else in the world. Loaves of Rye bread are placed in the aging caves, which encourage Penicillium Roqueforti – bestowing the cheese with its distinctive flavor and brilliant blue-green marbling. Rich, high butterfat raw milk yields a creamy, snow white paste, and a perfectly balanced sweet-meets-salty flavor profile. This cheese has won literally too many awards to count!
It would be fruitless to contest such a lofty (and well-deserved) title as “The King of Blue Cheeses.” And, as Roquefort secured its market share on blues about a millennium ago, a perhaps hopeless argument anyway – in 1070 the first mention of Roquefort appears in the Carolingian texts. From then on, the history of Roquefort remains closely related to Roquefort-sur-Soulzon and the Combalou mountains. King Charles VI (15th century) granted exclusive production rights to the inhabitants of Roquefort, making the caves 'protected' (an important ‘First’ for France – In 1925, Roquefort became the first recognised Appellation d'Origine, or A.O.C., cheese). In 1872, Guilhaume Coulet built a wine cellar that later was turned into a cheese aging cave, and today, five generations later, the company is still family-run. Limestone native to the area affects native grasses and wildflowers in the sheep's diet, contributing to a flavor profile that cannot be replicated anywhere else in the world. Loaves of Rye bread are placed in the aging caves, which encourage Penicillium Roqueforti – bestowing the cheese with its distinctive flavor and brilliant blue-green marbling. Rich, high butterfat raw milk yields a creamy, snow white paste, and a perfectly balanced sweet-meets-salty flavor profile. This cheese has won literally too many awards to count!
$33.99
ROQUEFORT, A.O.C. / Gabriel Coulet—
$33.99
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
This award-winning Roquefort has a creamy, snow white paste with blue green veining and a flavor that's both sweet and salty. Aged 90 days. (PRICE PER POUND)
A Perfect Pairing
Hit all flavor angles Roquefort displays with Tupelo honey, Olina’s ‘airy’ crackers – and a mug of hot chocolate.
Looking for more like this?
Try Gorgonzola Dolce or Bayley Hazen
Try Gorgonzola Dolce or Bayley Hazen
The Full Wheel
It would be fruitless to contest such a lofty (and well-deserved) title as “The King of Blue Cheeses.” And, as Roquefort secured its market share on blues about a millennium ago, a perhaps hopeless argument anyway – in 1070 the first mention of Roquefort appears in the Carolingian texts. From then on, the history of Roquefort remains closely related to Roquefort-sur-Soulzon and the Combalou mountains. King Charles VI (15th century) granted exclusive production rights to the inhabitants of Roquefort, making the caves 'protected' (an important ‘First’ for France – In 1925, Roquefort became the first recognised Appellation d'Origine, or A.O.C., cheese). In 1872, Guilhaume Coulet built a wine cellar that later was turned into a cheese aging cave, and today, five generations later, the company is still family-run. Limestone native to the area affects native grasses and wildflowers in the sheep's diet, contributing to a flavor profile that cannot be replicated anywhere else in the world. Loaves of Rye bread are placed in the aging caves, which encourage Penicillium Roqueforti – bestowing the cheese with its distinctive flavor and brilliant blue-green marbling. Rich, high butterfat raw milk yields a creamy, snow white paste, and a perfectly balanced sweet-meets-salty flavor profile. This cheese has won literally too many awards to count!
It would be fruitless to contest such a lofty (and well-deserved) title as “The King of Blue Cheeses.” And, as Roquefort secured its market share on blues about a millennium ago, a perhaps hopeless argument anyway – in 1070 the first mention of Roquefort appears in the Carolingian texts. From then on, the history of Roquefort remains closely related to Roquefort-sur-Soulzon and the Combalou mountains. King Charles VI (15th century) granted exclusive production rights to the inhabitants of Roquefort, making the caves 'protected' (an important ‘First’ for France – In 1925, Roquefort became the first recognised Appellation d'Origine, or A.O.C., cheese). In 1872, Guilhaume Coulet built a wine cellar that later was turned into a cheese aging cave, and today, five generations later, the company is still family-run. Limestone native to the area affects native grasses and wildflowers in the sheep's diet, contributing to a flavor profile that cannot be replicated anywhere else in the world. Loaves of Rye bread are placed in the aging caves, which encourage Penicillium Roqueforti – bestowing the cheese with its distinctive flavor and brilliant blue-green marbling. Rich, high butterfat raw milk yields a creamy, snow white paste, and a perfectly balanced sweet-meets-salty flavor profile. This cheese has won literally too many awards to count!
