The quality of the Roquefort Papillon would be nothing without excellent conservation. Papillon has developed specific packaging, which maintains optimal conditions for the cheese. Take the cheese out of the refrigerator 30 to 60 minutes before serving.
To remain true to tradition and preserve the authenticity of our cheeses, a Roquefort knife or a cheese wire (also called Roquefortaise) should be used to cut the cheese, always from the centre towards the crown.
To store your Roquefort at home, simply place it in the vegetable compartment of your refrigerator. This will allow you to preserve the unique taste properties of our cheese. For purists, placing the cheese under by a cheese bell or simply wrapping it in a piece of wet linen also guarantees a very good conservation of the Roquefort.
Our Papillon Roquefort can be served as a delicacy accompanied by a good slice of rye bread and a glass of wine*, but it can equally add a sublime touch to some of your other dishes. Roquefort is an invaluable ally in the kitchen, a guarantee of subtle and delicate savours. For this purpose Papillon has created their own food blog, which offers more than 400 different recipes for starters, main dishes and desserts around its unique cheese. This online book of recipes, is an invitation to exert your creativity, your passion and your culinary audacity.
We invite you to discover our culinary universe by visiting the blog:Roquefort Papillon recipes
To enjoy your Roquefort, you can serve it on a cheese platter. The Aveyron region and sheep's milk cheeses are particularly well-suited for a unique themed cheese platter with elegant savours.
Ainsi, Rondin, Pérail, Brebille et pavé de l'Aveyron offer a perfect accompaniment to your Papillon Roquefort. To fully enjoy them, don't forget to take the cheeses out of the refrigerator at least an hour in advance and always enjoy your cheeses in ascending order of flavour.
Finally, there is no reason not to serve the same platter as an aperitif*. Just provide your cheeses with rye bread, a few nuts and Papillon sheep's milk butter or green grapes.More tips on our blog