Rondin
- Producer
- Fromageries Papillon
- Country
- France
- Region
- Ayeron
- Website
- www.roquefort-papillon.com
- Milk
- Sheep
- Treatment
- Pasteurised
- Classification
- Semi Soft
- Rennet
- Animal
- Rind
- Natural
- Style
- Alpine-style
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.
Rondin is one such Papillon original, a tomme-style log produced since 2006 as a result of Mr. Farines’ desire to produce a semi-firm cheese. It’s produced using the same Laucaune sheep’s milk as in the company’s Roquefort, sourced from local Ayeron farmers. Logs are aged for at least 90 days and wrapped in transparent, breathable film.
Tasting Notes
Sheepy and barnyardy aromas waft from this soft, slightly crumbly-textured cheese. The brownish rind is especially pungent in taste, while the off-white paste balances out the rind’s strong flavors with unsalty, nutty, mildly sweet tones. A big lactic flavor sets up shop on the back of the palate before fading away
Pairings
Pair Rondin with a Zinfandel, a Merlot or with a Chablis.
