FUMAISON
The fumaison hung like a sausage maturing 3 months and smoked during this period with pine wood.
At the first sight of the Fumaison one thinks of a joli Jesus de Lyon (a sausage). The form and taste, applying sausage-making techniques to the cheese, is a success. Hung like a sausage during, at least, 3 months and smoked during this period with pine wood, the Fumaison has a typical smooky taste with some lactic touch.
His pâte has an ivory color, souple with little holes. Enjoy this cheese with either a dry white wine such as a sauvignon grape or a light red wine such as a gamay grape. For those who like culnary experience cook the Fumaison as a Raclette.
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200 g (7 Ozs)
Description
- Weight: 200 g (7 Ozs)
- Refining: Minimum 3 months. For US delivery maturing extended over 60 days
- Cheese: Pieces
- Milk: Ewe
- Treatment: ???
- Dough: Uncooked, pressed semi-hard cheese
- Season(s): Spring, Summer, Fall, Winter
Ingredients:
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Wine and cheese pairing
- WHITE WINE: Sauvignon grapes such as Sancerre
- RED WINE: Gamay grape such as Beaujolais
Nutritional values
- FOR 100G
- Energy (KJ): 1546
- Energy (KCAL): 370
- Lipides (G): 30
- Saturated fat (G): 21.5
- Carbohydrate (G): ‹1
- Sugar (G): ‹1
- Proteins (G): 24
- Salt (G): 1.3
Allergens
- Allergens: ???