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Roquefort Gabriel Coulet

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Left in naturally ventilated, rocky cellars, this cheese matures under unique biological conditions that cannot be reproduced anywhere else in the world. The cool, humid air encourages the development of Penicillium Roquefort responsible for the fermentation process that takes place within this highly distinctive cheese 


Country - France

Region - Rouege 

Milk - Sheep's 

Fat -29% 


Wine Pairings: Cahors, Fronton or Madiran 


  • Sheep
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