- Selection n° 4 -

Roquefort Papillon

Roquefort is one of the French cheeses with the most interesting history. Second protected cheese that is the most consumed after Comté in France, it offers a slightly salty taste and melts pleasantly in mouth




According to the PDO, Roquefort must necessarily age in humid and chilly caves that must be natural. In order to obtain the blue veins, each cheese is pricked with needles that are covered with rye bread.

Tasting tips

Pairing cheese and wine

Ideally with a sweet white wine such as Monbazillac or Sauternes.

Our Roquefort Papillon.

The history of Papillon (“butterfly” French) started in 1906 thanks to two brothers (Paul & Louis Alric), who decided to start a dairy dedicated to this specific cheese. They benefitted from a sublime and well-ventilated cave where cheeses could age peacefully. It enabled them to make delicious products that are very well-known in France, the “Taste Noir” being their flagship and most qualitative product.

Did you know that ?

The legend states that a young shepherd, deeply in love with a girl, left a piece of bread and a sheep cheese next to each other in a cave from the region. Not able to encounter the girl, he went back and discovered that both his cheese and bread had gotten mouldy. Very hungry he tasted the products, and Roquefort was invented!



Commercial name : Roquefort Papillon Name : Blue-veined cheese Type : Sheep Preservation : Around 8°C
Fat content : 33% Ingredients : Cow milk, lactic ferments, rennet, salt Allergen : Milk
Local cheesemaker / refiner
Name : Fromagerie Papillon Address : 12250 Roquefort-sur-Soulzon