This cheese originally comes from the Rhône-Alpes region. It is sprinkled with Penicillin Glaucum which during the ripening period in humid cellars allows blue-veins to develop in the pâte. In texture it is very similar to its cousin, the Gorgonzola. The production of this cheese is "artisanal", made in small dairies. La Fourme de Haute Loire is an excellent introduction to the "blue cheese"(the great Roquefort being their ambassador) as it has a soft, delicate and not overly sharp taste.
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