In Roquefort-sur-Soulzon, the Gabriel Coulet house has been perpetuating the legend of the king of cheeses for five generations

The team at the Gabriel Coulet cellars welcomed more than 50,000 visitors in 2023. Midi Libre – Noélie Lemaire

In the heart of the village, the Gabriel Coulet house reveals its expertise during an informative and gourmet tour.

"When visitors come to Roquefort, they want to see a small house, to be told a story. We are lucky to have a very beautiful one at Gabriel Coulet, it looks like a legend." says Jean-Pierre Laur, one of the two owners of the Roquefort cellars.

A story that begins in 1869. With his son Gabriel, Guillaume Coulet, a carter by trade, discovers under the family home a fleurine, this natural fault which has the particularity of carrying air in or out of the cellars which ensures a constant and ideal temperature for maturing cheeses.

The Gabriel Coulet house offers four different maturing processes. Midi Libre – Noélie Lemaire

The father of the family then retrained in the processing of sheep's milk. Years later, his son, Gabriel Coulet, took over the management of the company. He would bring notoriety and give his name to the family business. He taught the art of this cheese to his son-in-law Francis Laur. Five generations followed one another and today. Emmanuel and Jean-Pierre Laur are at the head of the Gabriel Coulet house.

The art of mastering one of the oldest cheeses

Both melting and creamy, the Roquefort from the Gabriel Coulet cellars has earned a place on the tables of gourmets and in the hearts of the French. “We have won several medals at the Concours Général Agricole in Paris and Lyon. We are very proud to offer a Roquefort that embodies the excellence of the French cheese tradition.” explains Jean-Pierre Laur.

To make Roquefort, we use Lacaune sheep's milk. Midi Libre – Noélie Lemaire

“King of cheeses” for the simple and good reason that it was served at the table of the kings of France, Roquefort is one of the seven oldest cheeses with Gorgonzola, Parmesan, Stilton, Feta, etc.

How to make a good cheese ?

The process of making Roquefort only takes a week. Every day, the milk from the sheep is collected. Bacteriological checks are carried out. Once the quality test has passed, the milk is heated to 32°C.

Renet (coagulant) and penicillium roqueforti (a fungus that turns Roquefort blue) will be added. The milk curdles. It is then cut up and placed in molds. The cheese will be drained, salted and then pierced to allow air to circulate and bacteria to develop.

The sheep's milk tommes are flavored with wild garlic, Espelette peppers or even truffles (special edition for the holidays). Midi Libre – Noélie Lemaire

On the eighth day, the cheeses are taken to the cellars. They will stay there for at least 14 days. “Our products stay in the cellar for two or three weeks. Some exceptional cheeses stay there for two years.” They will then be put on sale.

“We offer four different Roqueforts. There is not one that is better than the others. Depending on your tastes, everyone will prefer one in particular. There is also the sheep's milk cheese which is very popular." The Gabriel Coulet cellars offer a free tour from 9am to 7:30pm all summer, followed by a product tasting.

Maison Gabriel Coulet located at 3 avenue de Lauras in 12250 Roquefort-sur-Soulzon. Open 7 days a week from 9am to 7:30pm throughout the month of August.