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Abbaye de Timadeuc
Abbaye du Mont des Cats
Abondance
Affidelice au Chablis
Appenzel
Aveyronnais
Beaufort
Bleu d'Auvergne
Bleu de Gex or Bleu du haut Jura
Bleu de Laqueuille
Bleu de Sassenage
Bleu des Causses
Bouyssou
Brie de Meaux
Brillat Savarin
Calva d'Auge
Camembert
Cantal
Cancoillotte
Cap Gris Nez
Cendre d'Olivet
Chambertin
Chaource
Coeur d'Arras
Coeur de Neufchatel
Comte
Coulommiers
Crayeux de Roncq
Cremeux de Saint Parthem
Cure Nantais
Dauphin
Delice des Fiouves
Ecir de l'Aubrac
Emmental
Epoisses de Bourgogne
Fourme d'Ambert
Fourme de Haute Loire
Fourme de Montbrison
Fourme de Rochefort
Fourmette Croix de Chazelle
Galette Lyonnaise
Gaperon
Gorgonzola
Goutte du Limousin
Grana Padano
Laguiole
Langres
Livarot
Maccagnetta alle Erbe
Machecoulais
Mascare
Mimolette
Morbier
Munster
Murol
Pas de l'Escalette
Pave d'Aremberg
Petit Morin
Pierre qui Vire
Pont l'Evêque
Provolone Piccante
Raclette
Reblochon
Rogeret
Romans Part Dieu
Saint Felicien
Saint Marcellin
Saint Nectaire
Saint Paulin
Salers
Soumaintrain
Stilton
Taleggio
Tamié
Tomme d'Auvergne
Tomme de Savoie
Tomme Fraîche
Trou du Cru
Vacherin du haut Doubs - Mont d'Or
Valdeon
Vieux Boulogne

 FOURMETTE CROIX DE CHAZELLE
Description:
The GAEC of the Vergnol brothers continue a tradition which was initiated by their great grandfathers in the early 19th century. The Puy de Sancy is above the 100 hectares of pasture land at the height of 900 m. These pastures where alpines flowers like gentian and wild blueberries grow, provide a rich grazing land and hay for the montbeliardes herds. In this area blue veined cheeses are much appreciated and in order to master this specialty one of the Vergnol brothers followed a special training in E.N.I.L. at Aurillac. Attending patiently to his cultivation and injecting the curd is an everyday practice in the dairy.


Texture:
Injecting curd ensures that the mould in the pate has a regular aspect and the taste is just right.
Taste:
This small fourme is winning if her form is different from other cheeses and her taste has its own character without being too pronounced.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Vouvray demi-sec
From Milk
Season for indulging
Weight
380 g
Affinage
4 to 10 weeks
Pate (dough)
Uncooked, unpressed soft cheese with veins of blue mould


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