Roquefort Papillon
Roquefort Papillon
The legend has it that a love-struck shepherd left his slice of rye bread spread with sheep's curd in a tunnel of the Combalou Mountain to follow a shepherdess. Finding it again several weeks later covered with mould, he tasted it and was delighted. This is how Roquefort was born, icon of the Causses region.
For more than 12 years we have been fortunate to work with the Fromagerie Papillon, producer of Roquefort and several other sheep milk cheese delights. What is unique at La Fromagerie Papillon and what makes their Roquefort distinctive in character:
They produce their own Penicilium, once a year! The dairy bakes 400 fully organic bread loaves, sows the bread with blue strain then stores the loaves in the Roquefort sur Soulzon caves between 50 to 70 days, until the mould has spread. For a final touch of authenticity, the Papillon "Roquefort" loaves are aged for 90 days, of which 14 days, at least, in the famous natural Combalou caves.
This unique Penicilium Roqueforti is used to seed the milk curd and this will slowly metamorphose into Roquefort AOP cheese.
Papillon Black Label is made with unpasteurised ewe's milk. Once passed the young crumbly stage, the cheese will reach a complex creamy, rich texture with spicy, strong and mouth watering flavours.
FOR IDEAL TASTING: Take from the refrigerator at least one hour before eating to bring it to room temperature.
STORAGE: Keep the Roquefort in the vegetable compartment of the refrigerator, in its foil or wrapped in wet linen.
HOW TO CUT: Always cut from the centre towards the outer edge.
WINES TO PAIR: Bordeaux with tannin, or Sauternes, Juran and Porto will all accompany the Roquefort very well.
