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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.
La visite est gratuite ( pensez à téléphoner pour réserver) avec une petite dégustation à la fin .
La guide était super sympa et a su créer une ambiance pendant la visite qui dure 1h (ceux sont bien sûr des caves plus utilisées en raison des règles d’hygiène )
Une belle découverte que je conseille fortement et les prix des fromages sont vraiment abordables.
L incontournable boutique avant de filer. Merci bcp pr ce moment