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Soft and creamy when it is young, it gets dry and very powerful when moe mature. Can be used as a topping in salads, grated on pasta when more mature or enjoyed by itself with a glass of white Saint Joseph or Saint Peray.
The story began in the 19th century in Roquefort sur Soulzon, when Guillaume Coulet decided to create a wine cellar under his house and discovered a lot of cavities called the "fleurines" in the local hill. He realised it was a perfect site and condition for cheese making and decided to manufacture and aged the roquefort in his caves. His son suceeded him and finally gave his name to the company.