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Papillon was created in 1906 by Paul Alric in the heart of the Causses region. The milk is collected from the sheep in the Causse region to maintain the same quality year after year . In September for one week, the Papillon bakers come to bake more than 300 rye breads which will ensure the production of the Penicillium Roqueforti that gives the cheese its distinctive flavor.
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