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Roquefort Papillon Red Cheese [Per Kg]

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BD 38.990
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SKU:
574234_0

Description

Roquefort Papillon Red Cheese is a gourmet delight that will elevate your cheese plate to new heights. Made from the finest sheep's milk in the beloved Roquefort region of France, this cheese is aged for a minimum of 4 months, allowing it to develop its unique flavours and signature blue veining.

The rich and creamy texture of Roquefort Papillon Red Cheese is perfectly balanced by its bold and tangy taste. With every bite, you'll experience the distinct flavours of the sheep's milk, complemented by the earthiness of the caves where the cheese is aged. Its complex flavour profile makes it a versatile addition to any culinary creation.

This cheese is a true masterpiece that has been recognized for its excellence. It has been awarded the prestigious AOC (Appellation d'Origine Contrôlée) status, guaranteeing its authenticity and quality. Indulge in the world-renowned taste of Roquefort Papillon Red Cheese and discover why it remains a favourite among cheese connoisseurs.

- Exceptional quality: Made from the finest sheep's milk in the Roquefort region of France, this cheese guarantees an exceptional taste that will not disappoint.
- Complex flavour profile: The unique combination of rich and creamy texture with bold and tangy flavours creates a truly unforgettable taste experience.
- Culinary versatility: Whether enjoyed on its own, crumbled over salads, or paired with fruits and wine, Roquefort Papillon Red Cheese adds a gourmet touch to any dish.

Product Disclaimer

While we work to ensure that product information is accurate, on occasion manufacturers may alter their ingredient list. Actual product packaging and materials may contain more or/and different information than that shown on our website. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer.

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