First cheese to be granted the PDO seal, in 1925, Roquefort is an unmissable French cheese. With its spicy notes, Roquefort Papillon is elegantly balanced between softness and crumbliness. This raw sheep’s milk cheese aged in natural caves …

A family business since 1906, Fromageries Papillon has always specialized in the production of the Ayeron region’s most famous cheese: Roquefort. The dairy, which is based in the town of Roquefort-sur-Soulzon, is noted as having been a pioneer in France’s organic farming movement; their organic version of Roquefort has been produced since 1976.

2025年1月21日 · Fromageries Papillon Roquefort photo credit Whole Foods Market. There are seven producers of Roquefort cheese. Societe is by far the largest producer, accounting for more than half of all Roquefort on the market. It is the brand that you are most likely to see in large grocery outlets and offers good flavor and consistency.

Roquefort Papillon stands out by its white paste and the generous streaks of intense blue in its broad and numerous cavities. In the mouth, its rich and flexible texture develops a delicious fondant accompanied by a typical balanced and long-lasting taste.

Roquefort Papillon Black Label is a sheep's cheese from France. It has a rich, flexible, and supple texture that is balanced by a lingering, salty taste.

Roquefort Papillon 3 Lbs. This classic Roquefort Papillon Black Label is complex, creamy, and soft thanks to its maturing process. It is distinguished by its white curd and intense blue that generously marbles it throughout. Robust and rich, with a spicy, lingering finish.

If the Aveyronnais terroir is an exceptional place to produce Roquefort, the intervention of people and master refiners is indispensable: it is thanks to their monitoring of the temperature and the humidity of the cellars in which this delicious sheep cheese is refined that it can take the time to be take on unique flavors.

Roquefort Papillon Noir is a type of Roquefort cheese known for its distinct blue veins, creamy texture, and rich flavor. This cheese is made from raw sheep's milk and aged in the natural limestone caves of the Aveyron region in France.