fabrication-du-pain-de-seigle-papillon-2

fabrication-du-pain-de-seigle-papillon-2

Nowadays, the penicillium roqueforti is artificially produced in laboratories and all but one of the seven Roquefort producers use laboratories’ penicillium roqueforti. However the Roquefort Papillon firm decided to make once a year its own traditional rye bread to culture the curds.

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