description Roquefort Papillon Overview
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What makes Roquefort Papillon different from other blue cheeses?
Roquefort Papillon is a distinct brand of French Roquefort made exclusively from raw Lacaune sheep's milk. It is notable for its intense, sharp flavor profile and its historical roots dating back to 1906.
Where is Roquefort Papillon produced?
The cheese is produced in the village of Roquefort-sur-Soulzon in the Aveyron region of southern France. By French AOC law, true Roquefort must be aged in the natural limestone Combalou caves of this specific village.
How does Roquefort Papillon get its blue veins?
The blue veins are created by introducing Penicillium roqueforti mold into the sheep's milk curds before aging. Historically, this specific mold was cultivated from loaves of rye bread left to naturally mold in the Combalou caves.
Can Roquefort Papillon be exported outside of France?
Yes, Roquefort Papillon is exported globally, though its production is strictly regulated by European AOC designation laws. The cheese must be aged for a minimum of 90 days in the designated caves before it can be legally sold or exported.
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