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 un 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.

Its 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.

Weight
200 g
(7 Ozs)
Maturing
Minimum 3 months For US delivery maturing extended over 60 days
Pieces
Season
Spring
Summer
Fall
Winter

Pairing wine

Vouvray demi-sec

Browse cheeses

Follow us on the socials networks
Discover our news each month

Fromages.com - Naturellement savoureux

Dear Gourmet
Greetings,
Please select area of delivery :

Enter our world of cheeses