Crème Papillon
- Producer
- Fromageries Papillon
- Country
- France
- Region
- Ayeron
- Weight
- 5.3 oz
- Website
- www.roquefort-papillon.com
- Milk
- Sheep
- Classification
- Soft
- Rennet
- Animal
- Rind
- Rindless
- Style
- Blue
Crème
A family business since 1906, Fromageries Papillon has always specialized in the production of the Ayeron region’s most famous cheese: Roquefort. The dairy, which is based in the town of Roquefort-sur-Soulzon, is noted as having been a pioneer in France’s organic farming movement; their organic version of Roquefort has been produced since 1976. Now owned by the Farines family, Fromageries Papillon still uses a homemade strain of Penicillium roquefortii in Roquefort production, which is cultivated in the owner’s bakery. The range of Papillon products has continued to expand over the years, now including both traditional French and original cheeses.
Crème Papillon is produced by mixing bits of Papillon’s Roquefort into a thick cream. The cream is produced using the same Laucaune sheep’s milk as in the Roquefort, which is sourced from local Ayeron farmers. The Roquefort itself, which comprises about 18% of the Crème product, is aged for 19 days in the Combalou mountain caves, then transferred to the company’s cellars for 4-5 months.
Tasting Notes
This Crème has a thick, frosting-like consistency; it’s exceptionally smooth, like satin. Mouthfeel is light and heavenly, while taste is buttery and creamy upfront, balancing hints of that special blue Roquefort piquancy. The blue flavor is mild and balanced, and along with creamy flavors, it lingers.
Pairings
Pair Crème Papillon with a light red or a white wine, serve it with crudités or melt it over potatoes.
