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.