In 1872, Guilhaume Coule dug a cellar under his house to age a few bottles of wine... he discovered a ‘fleurine’ and continued his work to make a cheese cellar. In doing so, he created one of the most famous cheeses in the world and one of only seven producers allowed to make Roquefort. Spread on crusty French bread; a great addition to a cheese board. Taste: Soft, creamy and slightly salty Pairings: Port, Sauternes Made with raw sheep's milk cheese and traditional rennet.