8.22€
- French AOC cheeses
- Goat's milk cheese
- Cow's milk cheese
- Ewe's milk cheese
- Cheeses in season
- All AOC cheeses
3 items minimum
7.44€ 250g
Its aspect
Smooth, or slightly wrinkled outer layer, shiny. Ivory, orange or brick-red, according to the maturing stage. Supple and unctuous. Strong, pleasant, penetrating, expansive, bold, good-nosed smell and highly-seasoned, characteristic taste. The cheese melts in your mouth. Delicate sensation of creaminess under the palate.
Its maturing
4 to 8 weeks. Pasteurized milk. Lactic curd. The outer layer is wached (it is the only AOC of the kind in France). Spontaneous draining, slow coagulation (16 to 24 hours). Released from the mould, salted when dry and layed out on a rack. Washed by hand in water flavored with Bourgogne marc.
Its history
One should note that Auvergne is the only region in France to produce five AOC (guaranteed origin label) cheeses. Bleu is one of them. The word « fourme » comes from the latin « forma » (form), which also gave birth to the word « fromage » (cheese in French). The history of this cheese goes backto the 13th century at least, but some literary works make us belive that Gallic ancestors of the French had already eaten some.
Fourme is one of the mildest blue cheeses, which is an advantage for those trying veined cheeses for the first time. Underneath the thick outer layer is a creamy, compact cheese. Women and youngsters in particular like it for the mildness of its taste. It goes exceptionally well with sweet and savoury foods. When eaten with pears or grapes, it sends us back to a certain conception of feudal meals.
