Papillon Black Label Roquefort

Papillon Black Label Roquefort


`1.3kg Half Wheel

Origin: Roquefort, France

Style: Unpasteurised Blue Cheese

Milk Type: Raw Ewe Milk

Traditionally made Roquefort and the only Roquefort house still making their mould cultures from rye bread. A creamy, powerful blue made from ewes milk. The mother of all blue cheeses, the mould from Roquefort is the mould used in every blue cheese in the world. A raw milk experience and a must try for everyone. If your introducing yourself to this cheese for the first time we suggest cutting it's sharp flavour with a little unsalted butter and serving it on fresh white bread. 

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How Much Cheese Should I Buy?

As a rule we recommend around 125-150 grams per person for after dinner and a little bit more is the cheese is the main attraction. Think of the typical block of butter you might buy at the supermarket, cheese and butter are approximately the same weight for size. A typical block of butter weight 250g.

If you're serving a larger crowd, hosting a buffet or plan on serving the cheese over a few days we recommend buying larger pieces of cheese. They typically keep better and larger pieces of cheese always look better when presented. 

If you need help selecting your cheese then you can

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Caring for Your Cheese

Your cheese comes wrapped in the perfect paper to protect it, the paper achieves the best balance between allowing the cheese to breathe and providing the right humidity. You can order Formaticum cheese paper from our Larder section. 

Store cheeses in the darkest part of your fridge, wrapped in cheese paper, inside a small container. It will help prevent the cheese from drying out and stop it from absorbing any fridge odours. Cheese is alive, it needs a little bit of air movement, not a lot, and something to protect it from drying out. 

Serving Your Cheese

Cheese straight out of the fridge can be flat and lifeless. Slowly bring the cheese up to room temperature while still in it's wrapping. Australian Summers can be brutal on cheese so reduce the time out of the fridge according the the prevailing conditions. Try to avoid placing cheese under air conditioning vents as it will dry the cheese very quickly.