Holwood Farm Cheese

Roquefort is the father of all blue cheeses. The original Penicillium Roqueforti, used in most blue cheese today, came from moist caves under an abbey baking rye bread. Rye bread forms an integral part of the manufacture of Roquefort. Within its crumb, the Penicillium Roqueforti develops the fungus, which gives the cheese its taste and its green and blue marbling. Papillon is the only producer to still bake their own rye. Each year in September, the Papillon baker comes to make approximately 300 rye breads which are required for the annual production of the Penicillium Roqueforti One of the finest Roqueforts on the market.