The story goes that a shepherd in love was distracted by a beautiful shepherdess. He forgot the rye bread and sheep's cheese in the Kombalu cave where he was resting and went in pursuit of the girl. After some time he returned to the cave and found his food covered with blue-green mould. Thus was born the Roquefort cheese.

Today, Fromagerie Papillon maintains the tradition of this cheese by producing its own PDO cheese in the foothills of Combalou (in Aveyron).

The cheese is traditionally aged in natural caves (for a minimum of 14 days), which gives it the beautiful deep blue veins so characteristic of Roquefort, with a unique rich flavour and melting texture.
Roquefort cheese is ideal for serving at the end of a meal, in chains as an aperitif or on toast. It can be the perfect accompaniment to your desserts or it can become the main ingredient of your sauces.