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).

Weight
320 g
(11,2 Ozs)
Maturing
2 to 3 weeks
Pieces
Season
Spring
Summer
Fall
Pairing wine

White wine: Chat.-du-Pape (Grenache, Clairette grapes)

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