Papillon

Papillon Roquefort DPO

Papillon Roquefort 

Roquefort is one of the oldest cheeses for which written records exist. Sheep's milk cheese was imported from Rome even before the Common Era, and is mentioned in the records of Pliny.

According to tradition, the origin of this famous cheese can be traced back to a love story.

A young shepherd is said to have forgotten his bread and his sheep's milk cheese in a cave on Mount Combalou when he followed the tracks of a passing shepherdess. Some time later, he returned and discovered his cheese, which had ripened with green-blue veins of mold, naturally inoculated by the mold on the bread. The shepherd tasted it and found it delicious.

Roquefort, the alchemy between the natural ventilation of a cellar, rye bread and sheep's cheese, was born. 

Roquefort does not bear the honorary title l'Empereur des Fromages - Emperor of Cheeses - for nothing. 

In 1407, the French king Charles VI granted the inhabitants of the village of Roquefort the privilege that only cheese ripened in these caves may bear the name Roquefort. 

The milk for Roquefort may only be obtained from specified municipalities in the départements of Tarn, Lozere, l'Herault, Gard, Aveyron and l'Aude in southern France. Every Roquefort is produced according to strict AOP regulations and ripened for at least three months in the Combalou mountain.
 

The Papillon cheese dairy is particularly well-known among Roquefort producers because the company cultivates its Penicillium strain on rye bread.

Papillon has its own bread oven, in which rye bread is produced from organic rye flour during the full moon in September. Once the bread has become moldy, the crust is removed and the bread dough is crushed to a powder. This powder is finally added to the fresh milk before coagulation.

The consistency of Roquefort is tender and melting, but crumbly when cut.

Importer: 

Fromi GmbH
Otto-Hahn-Str. 5
D-77694 Kehl