Papillon Roquefort Wedge

Details

Papillon Roquefort AOP is one of France’s most celebrated cheeses, handcrafted by the family-run Fromageries Papillon in Roquefort-sur-Soulzon since 1906, using raw Lacaune ewe’s milk. Aged for a minimum of three to four months in the natural limestone caves of Combalou, it develops a bright white curd generously marbled with intense blue veining, using the dairy’s own homemade strain of Penicillium roqueforti. The result is rich, buttery and supple with a long, balanced, salty finish and a distinctive peppery edge from the blue mould. A cheese board essential, it’s equally at home crumbled over a pear and walnut salad or melted onto a warm steak, best paired with a glass of Sauternes.