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Roquefort Gabriel Coulet - sheep's milk soft blue cheese - 3.5 oz/100 gr by Gabriel Coulet, France.
Probably the world’s greatest blue cheese. It is produced entirely from the milk of the ewes that feed on the vast plateaus found in the Aveyron. It is the quality of the milk, the processing of the curd, the adding of "penicillium roqueforti" and finally the ripening in natural caves that give us this unique and remarkable cheese. The exterior aspect of a Roquefort should be white and faintly shiny.
Texture: The "pate" should be cohesive, but at the same time slightly crumbly. The texture is buttery with blue veins of mold extending to the edges. The smell has a subtle register of sheep’s milk.
Taste: The taste is complex, but quite outstanding... soft, creamy, slightly salty, with an after taste that leaves the palate craving for more. A good Roquefort should never be aggressive.
Compliments: This cheese goes well with sauces, canapes, salads and in puff pastry pies.
Appropriate wines: Sauternes or Porto. |
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