Roquefort is revered by cheese lovers for many different reasons. From our perspective what makes it so special is that it is such a pure expression of regional food. Produced under strict AOC conditions which control all aspects of production, including; the breed of sheep, feed patterns, and ensuring the cheese is matured in the unique caves that surround the village of Roquefort-sur-Soulzon in France.

The Coulet family has been producing Roquefort for over 130 years and five generations. The fromagerie is still run with care, and attention to detail by the Coulet family and this is reflected in the quality of their cheese. They are the only producers to still remove the “morge” by hand and make a deliberate choice to mature their cheese for an additional month than is required by the AOC (four months in total).