I'm continuing my blue cheese obsession with Gabriel Coulet Roquefort this week. Ever since the in-famous "Blue Cheese + Coffee" post (of which I could hear a thousand readers cringing) I have been on a serious blue bender (try today's cheese with a cup of Sumatran!).
Gabriel Coulet is really taking blue to the next level. Where St. Agour was triple creme and obliging this cheese is a textured kick in the palate. It hits the tongue with a deceiving sweetness, luring you in with its subtle, giving texture. That's when the party really starts the sweetness gives way to a smokey, lactic tang, soft fine-sand texture, and finishing with a punch of picant/vegetal bite.
This cheese also boasts a
protected designation of origin (AOC). Which dictates how, what, where, and by whom the cheese can be made. Everything from how long after lambing the ewes can be milked to what cave the cheese can be aged in is dictated. Keeping the integrity of all brands of Roquefort intact. This cheese
really doesn't suck.
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