In 1869 Guillaume Coulet, father of Gabriel, decided to dig a cellar below his family home which he originally intended to use for wine but when he discovered a series of the fleurines, changed his plans.  In 1872, the same year that Gabriel Coulet was born, he began to mature cheese instead.

Last year, our former colleague Alex Jackson created a delicious recipe for us showcasing pumpkin and our Gruyere Suisse.

This year we have another couple of cheesey recipe selections which to be honest are a lot less skilled but are equally tasty.

When the news of import restrictions first hit us in July, we were afraid that we would no longer be able to purchase from and support our much-championed suppliers of Brie de Meaux and Camembert.  It was a huge relief to know that both could supply a limited quantity of pasteurised cheeses as they had a small production so they could export to countries that don’t accept unpasteurised soft cheese.  Even in pasteurised form, their Brie and Camembert de Normandie represent the best of the best and it’s worth reminding ourselves of the key reasons why.