Roquefort Papillon is elegantly balanced between softness and crumbliness. This raw sheep’s milk cheese aged in natural caves will transport you straight to the south France countryside. It has its totally unique recipe that no other roquefort uses: it is made with Papillon’s own Penicillium Roqueforti -the fungus that gives the cheese its taste and blue veins. It has a long-lasting taste, goes well with a green salad, dried fruits or bread.

Keep refrigerated

*Photo for reference only.