French-cheese.com

This is Fourme d’Ambert’s and Termignon Blue’s small cousin.  It is produced by a young farmer who wants to do well and his work is remarkable.  It is of course a raw-milk cheese, and its manufacture in natural blue assures us of the purity of the approach. The inside makes no concessions, necessitating between 4 – 6 months of refining to reach maturity. Its taste, which has little to do with its appearance, is delicate with liquorice and undergrowth aromas, prolonged by a slight bitterness and a good final savour. You think you have found a reassuring cheese, in fact what you’re going to find is an original which will whet your appetite.