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Fourme de Haute Loire
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. In texture it is very similar to its cousin the Gorgonzola (the well known Italian cheese).
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Area
Auvergne |
Season
Spring - Summer - Fall |
Maturing
2 to 3 weeks |
Pate
Uncooked, unpressed soft cheese with veins of blue mould |
Milk
Cow |
Pieces
Weight
320 g (11,2 Ozs)
Pairing cheese and wine
White wine: Chat.-du-Pape (Grenache, Clairette grapes)
