Bleu de Sainte-Foy
Manufactured in the department of Savoie located in the Rhône-Alpes region, Bleu de Sainte-Foy is a typical blue cheese from French Alps. It is preferably made from cow's milk; sometimes a blend of cow and goat’s milk is used to produce this mountain farmstead cheese. It has cylindrical shape and it takes 4-6 months to get matured. When aged, it contains around 40 to 45% fat and best eaten in summer and autumn. Pair it with fruity red wines.