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The world-renowned blueberry cheese, Roquefort, is made in the Aveyron, in the southern Massif Central, in France. It is made exclusively from raw and full milk de Laucaune sheep! It got its designation of origin (AOP) in France in 1925. The Papillon cheese dairy has been producing its Roquefort since 1906, according to old tradition, using home-made noble mold from real rye bread. The wheels mature for at least 3 months in the natural rock cellars of Roquefort-sur-Soulzon, according to the AOP regulations.
The taste of the Roquefort AOP Papillon is creamy, strong and full-bodied. Its texture is soft and supple and does not break when cut. This is how you get discs that stay in shape. It should not be missing on any cheese platter, with nuts and grapes and tastes delicious on rye bread. It is also appreciated in the warm kitchen, e.g. with casseroles, with pasta dishes and of course with salads, as a sauce for beef steaks. In the pan where you just cooked the steaks, add 10g heavy cream and 50g Roquefort. Stir for a good 2 minutes to get a smooth sauce.
The Roquefort can be stored in the fridge even if it is not all eaten, but do not forget to take it out of the fridge at least 20 minutes before eating.
Available in sizes:
Vertical or horizontal slicing : 1/2 loaf - about 1.25 kg
Vacuum Discs : 300g or 125g
Wine pairing: Ideally, choose a wine whose characteristics are completely different from the blue cheese, that is, a mild and sweet wine that contrasts with the strong, salty flavor of Roquefort. Do you prefer sweet wines like a Sauternes, an Alsatian fortified wine, or even a port wine.
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