Go there and contact
2024
Recommended
•
2024
Roquefort has been made in the Gabriel family since 1872. Today, Gabriel Coulet produces several cheeses among which La petite Cave, mellow, with a typical taste without being full-bodied; Le Castelviel, strong, powerful and generous, with an ivory color and an intense blue color; or the Tomme des Cazelles, melting in mouth. The house offers a free visit of its cellars with a film on the making of Roquefort cheese followed by a tasting. There is also a restaurant, La bergerie, where you can taste specialities based on Roquefort cheese.
Did you know? This review was written by our professional authors.
Advertising
Advertising
Organize your trip with our partners Roquefort-Sur-Soulzon
Transportation
Book your plane tickets
Car Rental
Accommodation & stays
Find a hotel
Holiday rental
Find your campsite
Tailor-made trip
Eco-responsible holidays
Services / On site
Activities & visits
Book your parking lot
Activate your VPN
Request your visa
Travel insurance
Members' reviews on ROQUEFORT GABRIEL COULET
4.7/5
29 reviews
Value for money
Service
Choice
Originality
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Visited in march 2024
Super accueil, Des fromages de brebis excellents.
Visited in march 2024
J'ai toujours adoré le roquefort, j'y suis allé, j'ai visité les caves société, papillon, et j'ai dégusté les différents crus. Il y a 2ans, sur mon marché (à Hyères) j'ai découvert le Coulet (papier vert)... Maintenant je ne mange que celui la, puissant mais pas trop, moelleux il a le goût parfait pour moi. En plus il fait merveille dans les sauces (endives, veau....)
Visited in march 2024
Nous faisons la visite en toute autonomie c est très sympa. Ensuite vient la dégustation avec toutes ses explications, un vrai régal. Merci pour l accueil chaleureux.
Visited in february 2024
Tenia muchas ganas de ir a Roquefort-sur-soulzon y conocer las cuevas, el viaje desde Touluse es bastante sinuoso al llegar, cientos de curvas en la montaña, pero llegamos y visitamos a Gabriel, una degustaron de todas las variedades y luego sumergirnos en la cueva de fermentación. Recomendable para todos aquellos amantes del queso, y de un paisaje inolvidable, entre montaña y valles de Occitania
Visited in february 2024
Du choix, de la qualité et le sourire en prime.
Advertising