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Coulet, Mons Fromager & Affineur



Probably one of the most iconic blue cheeses in the world. The french government has protected the production of this cheese in southern France since 1411. The blue mold that gives it is distinct veins is called penicillium roqueforti. It is made with raw ewes' milk and aged in natural caves. The white ivory paste is creamy and sweet, the overall flavor is mineral and a bit peppery from the blue mold.

Just the Facts

Milk Type: Sheep

Milk Treatment: Raw

Cheese Texture: Soft


Country of Origin: France

Uses & Pairings


Crumble on top of hamburgers or steak. Add to a salad or fold into a sauce to add to pasta. A nice piece of dark chocolate will enhance the complex sweet flavors of the cheese. You can serve as dessert.


A nice Sauternes with its sweet profile will be a great pairing. If you prefer beer try a Milk Stout.

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