Gabriel Coulet | Roquefort | Roquefort-sur-Soulzon, France

$25.00 Per Pound

Not much needs to be said here. Possibly the world’s most famous blue cheese, Roquefort is made from sheep’s milk and aged in the Combalou caves of Roquefort-sur-Soulzon, where the Penicillium roqueforti is plentiful. If it’s not from there, it ain’t Roquefort. Legend has it that a young French boy left some cheese in a cave because he went to chase after a beautiful girl, and when he came back, beautiful blue mold had grown in it and it tasted AMAZING.

  • Milk: Sheep
  • Raw/Pasteurized: Pasteurized
  • Rennet: Animal
  • Age: 3-6 Months
  • Country: France
  • Region: Roquefort-sur-Soulzon
  • Pairings: Loire Valley White Wines & Toasted Lagers
Product Price

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Smith & Vine

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