DAIRY - CHEESE | FRENCH CHEESES AND REGIONS | South west - Pyrenees
Aveyron sheep tomme with Tuber Aestivum Vitt. truffle 1% 1/4 ±500g MAISON GABRIEL COULET
417275
This quarter organic sheep's tomme is made using a traditional process. The tomme has been carefully salted, rubbed and turned by hand. The cheese is made with PDO Brebis de Lacaune milk, marbled with 1% Tuber Aestivum Vitt summer truffle. This tomme won the Silver Medal at the Lyon 2024 International Competition.
Exceptional Roquefort matured in the naturally ventilated ancestral cellars of the Combalou massif, and preciously flavored sheep's cheese.
The 5th generation of descendants of Guillaume Coulet has been perpetuating his cheese-making heritage in Roquefort-sur-Soulzon for over a century. Digging a wine cellar under his home, he discovered fleurines, natural ventilation cracks in the Combalou massif, making this place suitable for maturing Roquefort. An independent family SME, Maison Coulet respects its traditional manufacturing method in ancestral cellars, assisted by modern equipment. Its Roquefort is recognized in France and abroad as a living symbol of French gastronomy. During the festive season, the range is extended to include ewe's milk cheeses with truffles, wild garlic and Espelette chilli pepper.See all products in this range
Location in store: Atelier BOF
French milk