Did you know?

The history of Papillon Roquefort

The Bread Festival:
a tradition that goes back
more than 40 years

Rye bread is a very important part of the manufacture of Papillon Roquefort.

It is used to grow Penicillium roqueforti, the fungus that gives the cheese its flavour and its green and blue veining.To preserve tradition and full production control, Papillon has had its own bakery oven for over 40 years.

Every year
in September,
the Bread Festival
is celebrated
in the town
of Roquefort.

Papillon's baker makes around 300 loaves of rye bread, and these are used in the annual production of the Penicillium roqueforti used in the Papillon Roquefort recipe. They are baked in Papillon's own wood-burning baker's oven.

It is this annual tradition that gives Papillon Roquefort cheese its unique flavour.

The loaves are charred on the outside, but contain a still moist crumb inside, which is used to breed Papillon's Penicillium roqueforti.

Through the change of the moon, the fungus grows in the middle of the loaves, which are stored in natural caves for approximately 40 days. At the end of this period, the loaves are finally cut open to collect the precious fungus.

“This is how the fungus is traditionally created,
so that it can then be used to make Papillon Roquefort cheeses”

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