CAVE PAPILLON
Aveyron
Go there and contact
05.65.67.23.50
2024
Recommended
•
2024
Paul Alric created the Papillon brand in 1906, at the same time as his maturing cellar. Since then, the dairy has maintained a privileged relationship with ewe's milk producers, who supply it with quality milk. The Papillon cellar also has its own bread oven, where 300 loaves of rye bread are charred each year. Their moist crumb, sown with the famous Penicillium roqueforti, develops the fungus that gives Roquefort its distinctive taste and character. This natural alchemy is supervised by a master maturer.
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Members' reviews on CAVE PAPILLON
4.3/5
4 reviews
Value for money
Service
Choice
Originality
Visited in august 2016
Value for money
Service
Choice
Originality
Nous avons adoré la visite. Les guides sont supers sympas, et ont plein d'anecdotes hyper intéressantes. certes, c'est une grande maison mais on y retrouve une touche d'authenticité bien appréciable.
C'est notre meilleur souvenir de visite.
Dégustation à la fin de la visite.
C'est notre meilleur souvenir de visite.
Dégustation à la fin de la visite.
Value for money
Service
Choice
Originality
Free guided visited very well explained. Smiling guide. Free tasting and no obligation of purchase.
This cellar is worth it: discovered history and the traditional method of making Roquefort. The visit ends with a tasting that will make you enjoy (or discover the brand Butterfly.
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Le meilleur roquefort selon nous parmi les différents goutés.