Roquefort is a raw milk product made from sheep's milk and it is protected by an Appellation d'Origine in France and in Europe, meaning that all cheeses using the name must follow a production and affinage process that adheres strictly to tradition and to high quality standards.
In the heart of the Causses region, tucked into the Combalou mountains, are the Roquefort Papillon caves which saw the birth of the first Papillon Roquefort more than a century ago. Roquefort is constantly checked, from salting when it first leaves its refrigerators to the ripening and wrapping process. Quality is evaluated based on the openings and the veins in the paste, the cheese's texture, and the characteristics of its blue mold. Cheeses are aged for a minimum of 90 days.
Fromageries Papillon is a family business operating in a town called Roquefort-sur-Soulzon in France's Ayeron region in the South. They specialize in the production of Roquefort cheese since 1906. They still uses a homemade strain of Penicillium roquefortii in the production of the cheese.
Roquefort Black Label is characterized initially 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.
We hand-cut and wrap this cheese in wedges of 1 pound and 8 ounces and you can purchase an half moon wheel of approx. 3 pounds.
Ingredients:raw sheep's milk, salt, animal rennet, cheese cultures, penicillum roquefortii (harmless blue mold).