The Roquefort of French connoisseurs

Market, trends and consumers 

• Consumers want an authentic cheese made with passion, that’s powerful, creamy and not too salty. 
• They are looking for a way to experience travel across French regions.

Point of difference 

• Absolute refinement with a long-lasting balanced taste combining subtle pleasant tangy sharpness and sweet notes with an irresistibly smooth texture.

Reason to believe 

• Papillon Red’s taste is unique because of a home-made Penicillium grown in char-baked rye bread loafs. 
• Papillon dairy matures Roquefort cheese during more than 90 days including two weeks in their cheese cellar in Roquefort-sur-Soulzon, famous for their aeration through natural cracks in the rock.

Our tribute to nature and social responsibility 

• Milk from local farms in Occitany. 
• Local sheep breeds, of the “Lacaune” breed. 
• Local staff from the region. 
• Roquefort Papillon defends tradition, identity and local economics.

A Roquefort unique in its kind, elegant and distinctive