Roquefort Gabriel Coulet “La Petite Cave” - Sheep - Cheese - Delicacies - JGrady Select

Roquefort Gabriel Coulet “La Petite Cave”

View Larger Country: France Grade: Unpasteurized Cheese Type: Blue Milk Type: Sheep Size: 3 lbs half moon SKU: SKU16187 Weight: 0.50 lbs Available: 1000 Your Price: $17.50 Quantity: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 Add to cart     Add to wish list Description: Roquefort is France’s second favorite cheese after Comté (Gruyère de Comté). Legend says the cheese was discovered when a young shepherd, eating his lunch of curds, saw a pretty girl in the distance. He left his cheese in the cave where he was working and ran to catch her. When he failed to catch up with her he returned to his now moldy lunch and ate it because of his hunger. A cheese akin to Roquefort was mentioned in literature as far back as 79 AD. Roquefort was the first cheese of France to be granted A.O.C. (Appellation d’Origine Contrôlée) status in 1925. The law dictates that only cheeses aged in the natural Cambalou caves of Roquefort-sur-Soulzon in the Aveyron can be called Roquefort. Roquefort-sur-Soulzon is in the southern portion of the Rouergue region in south, central France. In 1411, a royal charter of Charles VI gave the people of Roqueford the monopoly of curing the cheese in the local caves at Combalou, and this charter has been upheld ever since. Gabriel Coulet’s “La Petite Cave” Roquefort represents their finest masterpiece. The cheese maker selects wheels for La Petite Cave designation based on the quality of the paste. These crème de la crème cheeses have well-developed and well-distributed pockets of blue and an exceptionally creamy texture. Gabriel Coulet (fifth generation) is the third largest producer among the eight producers of Roquefort and is over a century old. Gold Medal winner at the Salon International de I’ Agriculture in Paris in 2004, 2005 and 2006. Texture: Produced in 5 1/2 lb. drums, the cheese has virtually no rind. It is closely wrapped in foil. The paste is very white in color with a uniform bluish-green veining throughout. The texture is firm, smooth and almost spreadable. The paste is damp and slightly crumbly. Flavor: The aroma is milky with nuts and fruity raisins.The flavor is a buttery, silky smooth soft cheese that is somewhat sweet with a gentle saltiness and no astringency or biting pungency of most Roqueforts. “La Petite Cave” is one of the “Kings of cheeses” and will deliver a taste experience you will not soon forget. The cheese melts in your mouth, leaving an amazing flavor from the blue mold and mild saltiness. Pairings: “La Petite Cave” is best served at room temperature and cut with a pre-warmed knife. It goes well with nut and raisin bread, pasta, salads, warm walnuts, honey, figs and apple slices. Use it to make blue cheese salad dressing, tartlet fillings, stuffed canapés and sauces for steak or veal. Whites: Sparkling, Sweet Vouvray, Sauternes Reds: Port, Sweet Madeira, Sweet Sherry, Dessert Tannat

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