FOURME DE ROCHEFORT

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Fourme de Rochefort is a raw cow’s milk cheese from the Auvergne region of France. Its manufacture dates back several centuries. Its taste is rather mild, much less pronounced than other cheeses from the region, such as Bleu d’Auvergne or Cantal. Its texture is creamy and melting.

The manufacturing secret of Fourme de Rochefort lies in the maturation process. After being shaped into a cylinder shape, the cheese is left in cool, damp cellars, where it is regularly turned and brushed. This gives it its unique texture and slightly spicy taste, with hints of hazelnut and mushroom.

To fully appreciate the Fourme de Rochefort, it is important to serve it at room temperature, to release all its flavors. This cheese is eaten with fresh, crispy bread and good jam or honey. It will also be delicious au gratin, with potatoes and bacon bits, or to accompany a green salad.

Fourme de Rochefort can be used in a variety of recipes. It goes perfectly with pasta dishes, such as lasagna or cannelloni, as well as with pizzas and quiches. Ready to treat yourself?

List of ingredients: raw cow’s milk, lactic ferments (milk), salt, rennet Allergens: MILK

د.إ35.00د.إ140.00

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