Roquefort Gabriel Coulet *HALF POUND

Roquefort Gabriel Coulet, Half Pound

The signature cheese of the Coulet family business, with an ivory, creamy white paste shot through with bluish mottles and a velvety texture. It has hints of undergrowth and a subtle presence rather than a blunt salty hit.

Why you'll love it

• Velvety paste — creamy and yielding, not dry or crumbly like lesser blues.
• Bluish mottling — blue veining through an ivory paste, the mark of a proper cave aged blue.
• Hints of undergrowth — mushroom and damp earth rather than ammonia or sharp salt.
• Subtle, not aggressive — a blue that persuades instead of shouting at you.
• Raw sheep's milk — unpasteurized sheep milk, which gives it the richness Roquefort needs.

How to enjoy Take a small piece with a spoon of honey and a walnut, or crumble it over a pear and endive salad. Sauternes is the classic pairing and it is worth trying once.

A gentlemanly Roquefort, and a good place to start if blue cheese has never won you over.