Roquefort cheese, Papillon

Roquefort Papillon stands out for its white paste and the generous streaks of intense blue in its broad and numerous cavities. Its rich and flexible texture in the mouth develops a delicious fondant accompanied by a balanced and long-lasting taste. Papillon Roquefort can be served as a delicacy accompanied by a nice slice of rye bread; it is also an invaluable ally in the kitchen, guaranteeing subtle and delicate savours.

It’s in the Roquefort-sur-Soulzon Papillon Fromagerie, located in the heart of the Aveyron region, that the Protected Designation of Origin Roquefort Papillon cheese was born in 1906. If the Aveyronnais terroir is an exceptional place to produce Roquefort, the intervention of people and master refiners is indispensable: it is thanks to their monitoring of the temperature and the humidity of the cellars in which this delicious sheep cheese is refined that it can take the time to take on unique flavors.

Raw and whole sheep's milk, salt, rennet, lactic ferments and ripening agents.