Papillon is one of the historic producers of Roquefort cheese, based in Roquefort-sur-Soulzon in the Aveyron region of southern France. Established in 1906, the company is known for producing traditional Roquefort AOP made exclusively from Lacaune sheep’s milk and aged in the natural Combalou caves, where the distinctive blue veining develops. As one of only a small number of licensed Roquefort producers, Papillon follows strict appellation rules, including the use of raw sheep’s milk and maturation in the region’s natural cave system. The company is particularly noted for maintaining traditional methods such as cultivating its own Penicillium roqueforti culture on rye bread, a practice that contributes to the cheese’s distinctive character. Today, Papillon remains one of the key names in Roquefort production, combining long-standing craftsmanship with protected regional heritage.
