Comments

"Relatively hard to find outside its production area compared to the more "creamy" Fourme d'Ambert. Subtle aromas. Can be cooked with cream to serve as a sauce for vegetables like "Gratin de blette" (Chard gratin). Requires a fruity red (Côtes roannaises) or a dry white (st Veran)."

"Much better than the Fourme d'Ambert, its taste is more subtle and delicate, and it melts divinely. Delicious when eaten at room temperature, even better hot and melted on a grilled toast or some potatoes."

"Incredibly tasty and creamy. Just had it with a red wine from Rhone."

"Excellent cheese with a red wine, and perfect for fondue !"

"Un délice !"