GABRIEL COULET Castelviel Roquefort Cheese

Product: Gabriel Coulet Castelviel Roquefort Cheese
Brand: Gabriel Coulet

Producer: Gabriel Coulet
Country of origin: France
Region: Aveyron in the Midi Pyrénées
Town: Roquefort-sur-Soulzon
Approximate price per kilo: 35 euros/ Kg
Approximate weight: 1,2 kg
Prizes and recognition: Gold Medal in 2010 at the Concours Général Agricole in Paris.
GourmetSearcher.com score out of 100: 91/100
Why does it deserve our mention? Its pearly body and enveloping bouquet. The cheese has an off-white, almost pearly color and is very creamy. Its history goes back to 1872 and today the 5th generation continues at the front of the business with the same passion and independence as the founders.  At Maison Coulet they receive the fresh goat milk, which they heat to between 28 and 32º C, adding their own Pénicillium Roquefort and lactic ferments. The resulting mixture, or rennet, is partially dried and kneaded by hand.  Then, shaped as a cheese, and stored in a cellar for five days at 18º C, it is turned five times a day to make sure it dries correctly. Then they spend three weeks being refined in the natural stone cellars of Maison Coulet. After being refined, they will be wrapped in chestnut leaves and will spend at least three months ripening, after which they will be in compliance with the demands of the AOC Roquefort. At Gabriel Coulet, the average ripening is usually twice as long as that required to obtain the AOC.
How should you eat or cook it? With endive and walnuts or warm, or on top of a medium-rare filet mignon.
How should you keep it? In the refrigerator.
What wine should you drink with it? A sweet white like Chapoutier Banyuls  2010.
Where can you buy it? www.gabrielcoulet.com

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