Milk: sheep, raw
Origin: Ayeron, France
A family business since 1906, Papillon still uses a homemade strain of Penicillium roquefortii in Roquefort production, which is cultivated in the owner’s bakery. This cheese’s smell is powerful: rich, tangy, and reminiscent of bread and yeast. Texture is creamy yet crumbly, becoming soft in the mouth. Moist pockets of blue flavour spring to life while chewing, offering a contrast to the full and creamy paste. Taste is addictively salty, sweet and complex.