DESCRIPTION

France's most famous blue cheese comes to us from the caves of Aveyron.   It's creamy, white paste is marbled with blue green streaks of pencillium mold native to the dirt of that area.  The main difference between the Papillon and Societe brands of roquefort are price (Societe is cheaper) and quality (Papillon is not as overwhelming focusing on a creamier, smoother flavor).  To learn more about Roquefort click here!

 

ORIGIN

France

 

MILK TYPE

Sheep

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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SUBSTITUTES

Roquefort (Societe), Saint Agur or Gorgonzola Dolce

 

INGREDIENTS

Unpasteurized sheep milk, salt, rennet (animal), cheese culture, penicillium roqueforti