Roquefort is one of the world's most well-known and well-loved cheeses. Produced for centuries and matured in the
Combalou Cave systems of Southern France it's historic story of discovery is one of chance and coincidence. Way back in time, when Jack was just a lad, it is said that a shepherd sat down to rest in a cave with a bag of rye bread and sheep's cheese. However, it was not food that he had on his mind but instead the
pursuit of a stunning shepherdess! In his haste he set off to track her down (and presumably start a family of mini shepherds) but as his mind was all a flutter he forgot to take his food with him. Sources say that only when he realized he was as hungry as a hippo on a hamster's diet did he return to the cave to find that his cheese had all this weird
green and
blue mold on it. Famished, he demolished the lot at once and was pleasantly surprised to find it tasted bloody fantastic!
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| Pretty Papillon |
Roquefort has protected status of origin, it has been revered by kings and it has seen and survived many wars. In comparison with the Roquefort produced for centuries,
Papillon is a toddler of a producer. First made in 1906 it is only just getting it's adult teeth. The are only 7 producers of Roquefort and Papillon is one of the largest.
It is pretty much the best sheep's milk blue cheese that there is. The milk comes from
Lacaune Sheep and whatever it is that these ewe's eat, the milk they produce is so rich! The flavor is not for the faint-hearted. It's bold, it's intense, it's salty and it's powerful. In all honesty, it's a little strong for me but I can absolutely appreciate what an incredible cheese it really is! When the outer silver foil is pulled back the inside is like a picture of modern art; a bright white paste, interjected with blue and green mold. As a bonus, this particular one is
organic!
If you want a piece of history eat it with rye bread.
If you want it warmed up put it on a burger.
If you wanna get sloshed, eat it with a stout!
Cheese-o-meter rating: 8/10
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