| FOURME DE HAUTE LOIRE |
 Description:
This cheese originally
came from the Rhone-Alpes region. It is sprinkled with Penicilium Glaucum
which, during the ripening period, in humid cellars, allows blue-veins to
develop in the pâte. The production of this cheese is "artisan", made in
small dairies.
Texture:
In texture it is very similar to
its cousin the Gorgonzola (the well known Italian cheese).
Taste:
La Fourme de Haute Loire is an
excellent introduction to the "blue cheese"(the great Roquefort being their
ambassador) as it has a soft, delicate and not overly sharp taste. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
640 g |
| Affinage |
 |
2 to 3 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with veins of
blue mould |
|
