The Fourme de Rochefort is a farm cheese made from unpasteurized full –cream cow’s milk. Immediately after milking the cows the milk are subjected to a coagulant agent. Once the curd has formed, it is then crushed in a “brise-tomme” ,salted and place in cheese moulds, pressed and allowed to drain for 24 hours. This cheese has been around for over two hundred years. Towards the end of the 18th century this cheese was used as a method of paying rural taxes. A unique savor (the accent is on dried fruit, with a touch of acidity and warm milk-loaf taste). Ivory color, mouthwatering and creamy. Rind: “Fleurie,” slight mould, color silver grey with brown blemishes.