Man and Nature
Since 1906, the PAPILLON Dairies have been making authentic Roquefort born of the marriage of men and nature. This union of over one hundred years is the basis for the identity of a product whose notoriety lies above all in our confidence in experts. Our confidence is in natural savoir-faire, tradition, and flavour, which all serve to make the PAPILLON Roquefort inimitable.
In the heart of France, in the ancient province of Rouergue, on a semi-desertic chalk plateau called the “Causses”, there grows a lean but flavoursome grass, on which the dairy sheep graze.
Several million years ago, during the Jurassic period, volcanic activity and the alternation between ice ages and warmer climates, fractured and eroded the edge of the Combalou plateau
This geological accident gave rise to "fleurines", a type of natural chimneys in the middle of the rock which ventilates the cavities and maintains a constant temperature and hygrometry.
It was in 1906 that Paul ALRIC created the winged brand. The fabrication methods of PAPILLON Roquefort were created in the same era. In 1909, the company produced 150 tons of Roquefort.
>> Drawing
