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Fourme Affinee au Moelleux by Rodolphe Le Meunier

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Long ago I fell in love with Kracher Grand Cru, a blue cheese seasoned with beerenauslese, never to see it again.
http://chowhound.chow.com/topics/2597...
http://chowhound.chow.com/topics/286629

So, when Big John's cheesemonger offered up a taste of a blue cheese injected with Vouvray moelleux (sweet Chenin Blanc dessert wine from the Loire in France), naturally I wanted to sample it. Dense with veining, the strong blue flavor of Fourme d'Ambert is tempered by the melting creaminess of the paste, salty edginess and sweet floral wine notes. A little too much sweetness on balance for me, this is definitely in the dessert camp.

Since we had our own dessert wines on hand for the cheese course, we passed on this one and bought St Agur instead. But this is a cheese to watch for, as Fourme Affinee au Moelleux could be stunning to cap off the end of a meal.

http://www.fromages-en-jazz.com/pages...

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