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FOURME DE HAUTE LOIRE

Fourme de Haute Loire

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).

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320 g (11.2 Ozs)
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Description
  • Weight: 320 g (11.2 Ozs)
  • Refining: 2 to 3 weeks
  • Cheese: Pieces
  • Milk: Cow
  • Treatment: ???
  • Dough: Uncooked, unpressed soft cheese with veins of blue mould
  • Season(s): Spring, Summer, Fall
CARTE AUVERGNE RHONE ALPES
Ingredients: ???
Wine and cheese pairing
  • WHITE WINE: Château-du-Pape (Grenache, Clairette grapes)
Nutritional values
  • FOR 100G
  • Energy (KJ): 0
  • Energy (KCAL): 0
  • Lipides (G): 0
  • Saturated fat (G): 0
  • Carbohydrate (G): 0
  • Sugar (G): 0
  • Proteins (G): 0
  • Salt (G): 0
Allergens
  • Allergens: ???