Fourme de Pierre-sur-Haute
Fourme de Pierre-sur-Haute is one of France's oldest cheeses (dating from the Roman period). It is traditional, farmhouse and cooperative, blue cheese. It is more supple and dense than more blues. The flavour is savory and nutty. You can easily recognize it by its unusually tall cylindrical shape. Today the cheese is produced with pasteurised milk. The maturing process takes place in humid cellars. The pâté is creamy with a lasting taste of wine. Extremely pleasant, this is one of our Cheese Master specialties. The period of maturing is 3 to 4 weeks and every week the cheeses are injected by a syringe, containing Vouvray moelleux. Similar cheeses include Fourme d' Ambert, Fourme de Montbrison, Bleu de Montbrison, Bleu de Gex and Bleu de Septmoncel.