French cheese main page


Ardi-Gasna
Bleu de Severac
Brebis du Lavort
Brebis du Lochois
Brebis du Puyfaucon
Brin d'Amour
Briquette de Brebis
Broccio Passu
Carayac
Fondant de Brebis
Fumaison
Manchego
Ossau-Iraty
Ovalie
Patte d'Ours
Pecorino Pepato
Perail de Brebis
Piacentinù di Enna
Pigouille
Pitchounet
Roquefort
Safran du Quercy
Tomme Brulee
Tomme d'Arles
Venaco

 FUMAISON
Description:
At the first sight of this cheese one thinks of un joli Jesus de Lyon ( a sausage). The form and taste, applying sausage-making techniques to this cheese, is a success. It was Parrick Beaumont, an Auvergnian, after his success with the lavort, bring us this original cheese that is ideal for aperitifs or an evening of raclette.
HOW TO EAT YOUR CHEESE
How to cut your cheese
From Milk
Season for indulging
Weight
2000 g
Affinage
100 days
Pate (dough)
Uncooked, pressed semi-hard cheese


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