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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.
Did you know? This review was written by our professional authors.
Further information
Opening time and information on CAVE PAPILLON
Shop open every day from 10am to 6pm. Free tour.
Owner's Message
Now, in the company of a hostess, those who wish can enter the labyrinth of cellars to discover all the stages in the maturing of PAPILLON Roquefort. The cellar tour is preceded by a film retracing the history of Roquefort and the PAPILLON saga. Finally, to round off this tour of the Roquefort holy of holies, a free tasting session will delight all enthusiasts.
FREE GUIDED TOURS
October to March | 7 days/7 | 9.30am to 11.30am - 1.30pm to 4.30pm*
April to June | 7 days/7 | 9.30am to 11.30am* - 1.30pm to 5.30pm*
July to August | 7 days a week | 9:30 am to 6:30 pm* - non stop
September | 7 days / 7 | 9h30 à 11h30* - 13h30 à 17h30*
Members' reviews on CAVE PAPILLON
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Refait à neuf
Visites sympathiques
Ce sont des caves qui ne servent plus mais tout est fait , du film vidéo relatant les années 20 et 2015 , jusqu'à la descente dans les anciennes caves devenues trop insalubres pour être aux normes d'hygiène. Les fromages sont factices mais cela reste très bien pour comprendre la fabrication du Roquefort. Une dégustation et une boutique termine la visite .
Merci aux 2 jeunes hommes de ce jour et un gros coup de coeur pour le Mr de la boutique .