Papillon Black Label Roquefort
is from France's Auvergne region and has had it's name and methods protected since 1411! Papillon (meaning butterfly in French) has been making authentic Roquefort at their dairy since 1906, and wraps their top-of-the-line product, which has been organic since 1976, in black foil to distinguish it from lesser brands. Aged for over 4 months in the natural Combalou Caves, this exceptional Papillon Roquefort is distinguished first and foremost by its white curd and the intense blue which generously marbles its wide and numerous cavities. Fudgy, milky, sharp, and sweet, it's no wonder Roquefort was reported to be a favorite of Emperor Charlemagne and is often referred to as "the cheese of kings!"
Milk: Raw Sheep Age: 2-4 months Rennet Type: Animal
Look: Natural rind, white paste with generous streaks of intense blue veins
Feel: Creamy, crumbly, fudgy, rich, slightly granulated
Taste: Balanced and fairly salty, sharp, tangy, sweet, with a peppery and sometimes even slightly spicy finish
Pairs well with: Sauternes
Tastes good with: Serve with speck and Les Folies Fromages Quince Apple Fruit Spread. One of the best blues to use in salads and dressings. Melts well.
Recipe: Ritz-Carlton Roquefort Dressing
Escargots au Bleu (Snails with Blue Cheese Sauce)
Try this item with...
Abraham Smoked Speck
Made from the outside round of the hind leg of pork, this Speck is made by Abraham in Harkebrügge, Lower Saxony, Germany. To create this authentic product, Abraham's production recipe comes from the southern Austrian and northern Italian region of Tyrol. The meat is slightly salted and seasoned with pepper, coriander, and local herbs, then briefly smoked over beech wood chips. The speck is then naturally air-cured for up to 12 months. The aging process guarantees a supremely tender meat with a rich, savory flavor. This product should be sliced wafer thin to best enjoy its texture and taste.
Speck is a wonderful addition to sandwiches, flatbreads, appetizer trays, egg dishes, or wrapping quail, figs or dates.
Les Folies Fromages by Guillaume and Lesgards- Roquefort Fruit Spread- Quince Apple
Les Folies Fromages (The Cheese Follies) by Guillaume et Lesgards have created a line of wonderful fruit spreads, each designed for a specific type of cheese. They make their jams/spreads/jellies/confits in the French Pyrenees in Campan. The spreads contain less sugar than jams and are cooked in small quantities in an old copper cauldron (c. 1871) and fueled by a steam boiler for speed, resulting in more fruit flavor. These spreads will add a new dimension to your old favorites.
For Roquefort and other blue cheeses, a fruit spread of quince and apple with cinnamon, clove, and ginger. The classic quince-apple association is enhanced by the slightly bitter-sweet spice blend, and is a surprising, yet perfect, accompaniment for any blue.
Origin: Lies, France
Producer: Guillaume and Lesgards