A CENTURY OF PASSION
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 be take on unique flavors.
Roquefort Papillon stands out by its white paste and the generous streaks of intense blue in its broad and numerous cavities. In the mouth, its rich and flexible texture develops a delicious fondant accompanied by a typical balanced and long-lasting taste.
Our 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, a guarantee of subtle and delicate savours.
PAPILLON, A GUARANTEE OF FLAVORS AND QUALITY
Quality control is in the Papillon Dairy DNA. Their cheese masters pay it constant attention, from the selection of the raw materials to the distribution of our cheeses. They work in close cooperation with the breeders of the Lacaune sheep, so that the milk is of an irreproachable quality, and develop the Penicillium Roqueforti stock ourselves, pledge of the unique flavors of our Roquefort cheeses.
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This has become one of the great fresh cheese classics. For over 50 years, people have loved Tartare for its freshness and unique taste. So, what’s the secret? Intensely flavoured natural ingredients combined with whipped cheese to preserve all their taste. Pure pleasure.