Roquefort is 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. Crafted accordingly to the AOP criteria, and only using raw milk, Gabriel Coulet Roquefort, is smooth and light on the palate. The blue veins are plentiful with strong salty flavour.