Fourme au Moelleux

Producer: Laqueille Dairy
Affineur: Rodolphe le Meunier
Origin: Laqueille, FR
Milk Type: Cow
Treatment: Raw
Style: Blue
Rennet: Traditional
Mouthfeel: Supply, Dense and Creamy
Flavor: Savory, Nutty, Lactic, Meaty, Sweet, Barnyard

Fourme d'Ambert is one of France's oldest produced cheeses. It’s more supple and dense than most blues and considerably milder. The maturing process has is aging in humid caves between 4-6 weeks which results in a savory and nutty paste. Rodolphe Le Meunier takes the subtle excellence of a good Fourme d’Ambert to the next level by washing and injecting it with moelleux wine. Taking young wheels from Laqueille, Rudy ages them for an additional 4 weeks, routinely washing them with wine. Prior to shipping, the wheels are injected with wine using surgical syringes. This bad medicine transforms the cheeses into hyper versions of their former, humble selves. The softness of the paste becomes softer, the lactic fatty notes get deeper and creamier, sweetness and meat-vibes ring truer and a perfect barnyard tone that we never taste in “normal” Fourme finishes the sentence.