Roquefort AOP La Tradition

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Blue cheese from the Causses. The Papillon cheese dairy is number 1 among independent Roquefort manufacturers and particularly well-known for the high quality of its cheese, as well as maintaining the traditional method. It is made according to old tradition, with cultured mould from real rye bread.

According to the AOP requirements, ripening must take place for at least 3 months, for 3 weeks of which, in cellars, in order to promote the development of the penicillin. The task of the ripening masters at Papillon is then to determine the right time to put the cheese to sleep. After this, they are covered with tin leaves, in order to stop the further activity of the penicillin. The ripening is now continued at least for a further 3 months. Full-bodied, strong creamy flavour.

-Ewes Milk


-NOT suitable for Vegetarians


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