Roquefort

Roquefort is the undisputed King of French Blues. Fromageries Papillion has been making the Ayeron region's most famous cheese since 1906. Roquefort starts with baking loaves of rye. After aging for a few weeks, this bread will yield an entire year's supply of penicillium roqueforti, the mold used to inoculate the cheese curds. This mold, combined with raw sheep's milk, give Roquefort its unique character. Aromas are powerful, with notes of bread and yeast. The texture is crumbly yet creamy, with a taste that is at once pleasantly salty, sweet, briny and piquant. Roquefort is amazing on its own, on a salad, or with a glass of Sauternes.