Roquefort Tradition

One of France’s most popular cheeses, Roquefort is a punchy sheep milk cheese riddled with striking blue veins. Earthy and complex with a sweet finish, we love pairing this classic cheese with chablis or other sweet wines.

What is Roquefort Tradition?

Made from the milk of the Lacaune sheep and aged for at least three months and up to one year. Fromageries Papillon still uses a homemade strain of Penicillium Roquefort in their cheese production, which is cultivated in the owner’s bakery.

Using ancient techniques, they extract mold from rye bread which is sprinkled over the cheese before aging. Aged for 19 days in the Combalou mountain caves, then finished in the company cellars for several more months; Papillon’s Roquefort cheese is even made in the same caves as the original!

The First AOP

The first French product to receive AOP protection, Roquefort became a guarded food in 1925. This Appellation d'Origine Controlee protects the recipe and production, ensuring any Roquefort on the market is made in the same, well-regulated manner. Safeguarding the cheese from imposters and guaranteeing a level of quality associated with its illustrious name.