Fourme au Moelleux

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Milk Treatment: 
Raw milk

Fourme d’Ambert is one of France’s oldest cheeses with a history dating back to Roman times. Some legends date it back even further as a cheese known to druids well before the Romans marched into Gaul. It was certainly ingrained into the culture of the Auvergne by the Middle Ages as a statue over the entry to the chaple of Chaulme depicts a wheel of Fourme d’Ambert. Rodolfe Le Meunier has taken this very famous style of cheese and added a special twist: wine! Using the same recipe and technique he would use to make the Fourme d’Ambert, Rodolfe injects Vouvray, a French white wine, into the cheese to amplify the flavors. In addition to the creamy, mushroom and chocolate notes naturally occurring in this cheese, the wine adds a burst of sweetness a fruit, making the Fourme aux Moelleux a deliciously different blue!

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