This is a pride of the manufacturer - Fromageries Papillon SAS. This cheese is made from unpasteurized milk of Lacaune sheep, is a fragile, creamy texture, exceptionally white with intense blue mold. The production of this cheese involves the use of naturally-grown mould, which dissolves in all entire cheese, while it is maturing in the caves of the Roquefort village. By ensuring the quality of this roquefort, the manufacturer performs 200 tests from the beginning of production to the packaging of the product. It is served at room temperature.
According to archeologists, Roquefort's cheese production reaches 2000 B.C. The first rich Roquefort flavour was praised by Pliny the Elder in 74 year. In 1411 King Carol VI granted monopoly rights to Roquefort-sur-Soulzon residents, who have until now been cultivating this cheese production in the caves of the same village (Mont Combalou). Roquefort is made exclusively of Lacaune sheep's milk. It is the first cheese to be awarded the A.O.C. (appellation d'origine contrôlée, eng. PDO – protected designation of origin) certificate in 1925 for the red sheep brand. For the production of cheese every September, the Papillon baker make about 300 units of rye bread, hold for 40 days in Roquefort caviar to produce Penicillium Roquefort fungus that is sufficient for Roquefort production all year around.
Pears, grapes, greek nuts, dates.
DrinksSweet wines as Muscat or Porthmut.