A century of passion

Our history

Paul Alric creates the Papillon brand

Roquefort Papillon

Creation of Organic Roquefort

Roquefort Papillon bio

Creation of the central Roquefort dairy to allow for regularity and quality

creation of Pérail Papillon

Roquefort Papillon bio

creation of a second cheese dairy to be able to offer other sheep's milk cheeses

creation of Brebille Papillon and Margalet Papillon

Roquefort Papillon

creation of the Pavé de l'Aveyron

Roquefort Papillon

creation of the self-service Tranche Papillon Saveurs 125gr Roquefort option

creation of the Rondin Papillon

Roquefort Papillon

Our trades

Papillon cheese was born from a meeting of humans and nature.
Today, it is still humans who give our Roquefort its unique character.
Dairy farmers

Dairy farmers

At the origin of a Roquefort, there are the shepherds of the Causses who raise the ewes of the Lacaune breed. Papillon maintains lasting relationships with these producers to obtain the quality of milk essential to manufacture the cheese.

Baker

Baker

In September, for one week, the Papillon Baker comes to bake more than 300 rye breads, which will ensure the production of the Penicillium Roqueforti necessary to the manufacture of Roquefort. Papillon uses for this occasion its own baker's oven heated by wood. It's this traditional culture which brings our cheeses their singular flavours.

Master Cheesemaker

Master Cheesemaker

The Master Cheesemaker is the guardian of the Roquefort Papillon recipe. The cheesemaker ensures the transformation of the sheep's milk into cheese within the framework of the Appellation d'Origine Protégée. He or she contributes in this way to give our Roquefort its identity and character.

Refiners

Refiners

The Master Refiner works in the secrecy of the natural caves of the Combalou. Day after day, he works to develop the flavours, textures and taste of cheeses. Roquefort Papillon is thus the result of a unique personal know-how, fruit of a particular alchemy between the environment of the caves and time passing.

Our baker's oven


Rye bread forms an integral part of the manufacture of Roquefort Papillon. It's in its crumb that the Penicillium Roqueforti develops, the fungus, which gives the cheese its taste and its green and blue marbling. To preserve the tradition and entirely control the production, Papillon has had its own baker's oven for over 40 years.
Each year in September, the Papillon baker comes to make approximately 300 rye breads which will be used for the annual production of the Penicillium Roqueforti used in the Roquefort Papillon recipe.

These breads, carbonised outside, contain a still wet crumb which will be sown stock Penicillium Roqueforti Papillon. Through the change of moon, the fungus then grows in the heart of the loaves, deposited in natural caves for about 40 days. At the end of this period, they are finally opened to collect the precious fungus.

The Papillon caves

La pause Papillon.

In the heart of the Causses region, a few kilometres from the Millau Viaduct, tucked into the Combalou mountains, discover the Roquefort Papillon caves which saw the birth more than a century ago, of the first Papillon Roquefort.

Free guided tours are organised in the freshness of the natural cellars, so that you can initiate yourselves to the manufacturing process of this mythical cheese and discover the secrets of the alchemy between curdled milk and Penicillium Roqueforti. At the end of this visit, we offer you a tasting of our best cheeses to share a moment of conviviality around Roquefort cheese.

Visit our dedicated site : Les Caves Roquefort Papillon