Papillon is an exquisite ewe’s milk blue cheese dating from 1906. This cheese is ripened in the natural caves of Combalou, the caves have natural fissures known as fleurines that provide perfect ventilation and humidity. The mould Penicillium Roqueforti comes from the wheat and rye breads left in the caves. Roquefort Papillon has a simultaneously creamy and crumbly texture. Its taste is mild, sweet and tangy at the beginning and then powerful and salty at the end. It is known as ‘The King of Cheese’.