Gabriel Coulet

Useful Information

Location: 5-7, avenue de Lauras Place de l’église 12 250 Roquefort.
A75 motorway exit 46, turn right on D999, at Roquefort-sur-Soulzon turn left on D23 to the historic town.
(43.976091, 2.989649)
Open: JAN to MAR daily 9:30-12:30, 13:30-17:30.
APR to JUN daily 9:30-18:30.
JUL to AUG daily 9-19:30.
SEP daily 9:30-18:30.
OCT to DEC daily 9:30-12:30, 13:30-17:30.
Fee: Free.
Classification: SubterraneaCellar
Light: LightIncandescent Electric Light System
Guided tours: D=45 min.
Address: Gabriel Coulet, 5-7, avenue de Lauras, Place de l’église, 12250 Roquefort-sur-Soulzon, Tel: +33-565-59-24-27, Tel: +33-565-59-90-21. E-mail: E-mail:
As far as we know this information was accurate when it was published (see years in brackets), but may have changed since then.
Please check rates and details directly with the companies in question if you need more recent info.


1872 company founded by Guillaume Coulet.
1906 his son Gabriel Coulet takes over.


Gabriel Coulet is a storefront at the main street of Roquefort-sur-Soulzon. But this is Roquefort, and Gabriel Coulet is not only selling the typical blue cheese, they are also producing it. Behind the store in the limestone are vast cheese maturing cellars built into the natural caves. Visitors can shop cheeses in the store, while they wait for the complimentary cellar tour, and more than 300 other regional products. The company is 150 years old, it was founded in 1872. Today it is well known and highly appreciated by the greatest starred Chefs of French and international restaurants. They are said to produce one of the best Roquefort cheeses on the market. It was awarded 6 Gold Medals at the CGA in Paris and was selected Confrérie du Taste et fromages de France.

Guillaume Coulet was a resident of Roquefort-sur-Soulzon and worked as a coachman. One day he started digging a wine cellar under his home. When he discovered fleurines, natural ventilation cracks in the limestone, he realized that it was passible to make this place a cellar for refining Roquefort. He officially became a producer and manufacturer of cheese using his new cellar. In 1872, he founded a cheese production company. His son Gabriel succeeded him in 1906 and the family business became known as Roquefort Gabriel Coulet.