Roquefort La Cave (Eighth) – Maison Coulet

Maison Gabriel Coulet, established in 1872 in the village of Roquefort-sur-Soulzon, is one of the most respected names in Roquefort cheese production. Now in its fifth generation, the family continues to refine their traditional savoir-faire, using the region’s unique natural caves to mature their cheeses. These caves, carved into the limestone cliffs of the Combalou plateau, provide ideal conditions of humidity and ventilation for the maturation of authentic Roquefort, a cheese with centuries of protected heritage under the AOP designation.

Roquefort La Cave is an artisan cheese matured slowly in these natural cellars. Made from raw sheep’s milk, it has a crumbly yet creamy texture, with a pale ivory body marbled with veins of blue. The aroma is strong and earthy, with hints of damp stone and sheep’s milk. On the palate, it’s bold and tangy, balanced by a melt-in-the-mouth smoothness that reveals subtle nutty and salty notes.

To match the intensity of Roquefort La Cave, pair it with a bottle of Red Chateau Capion, Terrases du Larzac, a fortified red wine from Langueduc-Roussillon. Its deep, ripe fruit and natural sweetness round out the sharpness of the cheese, creating a rich and indulgent combination.