Roquefort Papillon

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Milk: Raw Sheep

Origin: France

Texture: Crumbly and soft


It takes months for Roquefort Papillon to develop and become the beautiful and delightful cheese it is, just like a caterpillar in its chrysalis becoming a magnificent Papillon -butterfly in english- Roquefort Papillon has its totally unique recipe, that no other roquefort uses: it is made with Papillon’s own Penicillium Roqueforti -the fungus that gives the cheese its taste and blue veins- issued from the rye bread made by their baker, in Papillon’s own bread oven. Aged for at least 3 months and up to 1 year, this PDO Roquefort cheese is visually characterized by its white to ivory paste and the intense blue veins that run through it and many cavities uniformly distributed from the center to the rind. It has the characteristic odor of sheep's cheese combined with the nobility of the penicillium roqueforti, spicy notes and a long lasting taste