Marglet Papillon is a camembert like cheese made from sheeps’ milk and another of the wonderful butterfly cheeses from the Averyon. It’s earthy and mushroomy with the kind of strong aroma that turns cheese lovers weak at the knees. The texture is chewy, with an edible rind.
What with All that earthiness needs a strong red like a Châteauneuf-du-Pape and just some simple wholemeal crackers. And perhaps a splodge of caramelised onion chutney.