Roquefort has been a protected cheese since 1411 and must be made in the Roquefort-sur-Soulzon area of Southern France with Lacaune Ewes’ milk. The Papillon brand was created back in 1906 and continues to work closely with the breeders of the Lacaune sheep, whose milk goes into every cheese, to ensure consistent and exceptional quality. Each cheese is aged in the beautiful caves of Aveyron and these caves give the cheese it’s unique character.
Roquefort is an intense and powerfully flavoured, strong cheese with a wet, creamy texture and gritty blue moulds. The cheese is rich and decadent, with a long lasting flavour.
This cheese is aged for 3 months and is made with raw ewes’ milk and traditional rennet.
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