Here we have the Roquefort AOP Gabriel Coulet — one of France’s most iconic blue cheeses.It’s made exclusively from ’s milk and in the natural Combalou caves of Roquefort-sur-Soulzon, where the unique Penicillium roqueforti develops naturally.The texture is yet slightly , with striking blue that give it its powerful character.
On the nose, it’s and slightly , and on the palate you’ll find a rich, flavor that’s both and perfectly .
It beautifully with a sweet wine such as Sauternes or a Riesling. If you prefer red, a smooth Madiran or a fruity Port will balance the perfectly.
I recommend tasting it at room temperature, when the texture and the flavor becomes .
Would you like me to cut you a small so you can discover it for yourself?