Roquefort is a sheep milk blue cheese from the south of France, and together with Bleu d’Auvergne. Stilton and Gonrgonzola, is one of the world’s best known blue cheeses. European law dictates that only those cheeses aged in the natural Combalou caves of Roquefort may bear the name Roquefort.
Since 1872, Roquefort Gabriel Coulet has always been famous in the whole world for its high quality. The brand won a few golden medals and the roquefort is chosen by the best chefs in the world for their cheese platter.