Roquefort AOP Xavier David

Since 1974, Fromi has worked with the Papillon creamery to offer you an exclusive recipe! Among the seven producers still active in Roquefort-sur-Soulzon, Papillon is the only one to bake its own rye loaves to seed them with a Penicillium Roqueforti strain. For the Xavier David Roquefort PDO, our Master Cheesemonger Vincent Christophe and the Papillon creamery developed and selected a unique Penicillium Roqueforti strain patented by the Pasteur Institute. Thanks to this strain, our Roquefort develops a uniform blue bloom, a creamy texture, and a particularly floral and fruity flavor -neither too salty nor too strong- after 4 months of aging in the natural caves of Roquefort-sur-Soulzon.