The Roquefort AOP Xavier David is made from a strain of Penicillium Roqueforti specially developed and selected by our master cheese maker and the Papillon dairy. It is patented and registered at the Pasteur Institute, and is reused each year for new productions. That’s how we get a unique Roquefort with an identity that we can recognise over the years. The Roquefort AOP Xavier David ripens for at least 4 months in natural cellars in Roquefort-sur-Soulzon. It is creamy and has an aromatic bouqet, neither too salty nor too strong.