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FUMAISON

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 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.

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200 g (7 Ozs)
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Description
  • Weight: 200 g (7 Ozs)
  • Refining: Minimum 3 months. For US delivery maturing extended over 60 days
  • Cheese: Pieces
  • Milk: Ewe
  • Treatment: ???
  • Dough: Uncooked, pressed semi-hard cheese
  • Season(s): Spring, Summer, Fall, Winter
CARTE AUVERGNE RHONE ALPES
Ingredients: ???
Wine and cheese pairing
  • WHITE WINE: Sauvignon grapes such as Sancerre
  • RED WINE: Gamay grape such as Beaujolais
Nutritional values
  • FOR 100G
  • Energy (KJ): 1546
  • Energy (KCAL): 370
  • Lipides (G): 30
  • Saturated fat (G): 21.5
  • Carbohydrate (G): ‹1
  • Sugar (G): ‹1
  • Proteins (G): 24
  • Salt (G): 1.3
Allergens
  • Allergens: ???