The premier affineur of the world, Rodolphe le Meunier, has done it again, this time with one of France’s most famous blues. Not content with one of France’s most celebrated blue cheeses, Fourme D’ambert, le Meunier has injected this scrumptious concoction with the white dessert wine, Vouvray for maximum effect. Expect the naturally winey flavors of Fourme D’ambert to be accentuated–but also expect to be blown away.
“We have found dark chocolate bars under 70% that are made with Hispaniola beans AND vanilla create an explosion of tertiary flavors when paired with blue cheeses that have been aged in dessert wine. For this reason, in my chocolate and cheese pairing classes, the grand finale is Fruition Oko Caribe 68% with a French Bleu called Fourme aux Moelleux.”
Matt Caputo – Caputo’s Market
MILK: unpasteurized cow’s milk
PAIRING: Fruition Dominican Oko Caribe 68%, crumbled on a salad, cheese board, as dessert
REGION OF ORIGIN: France
MADE IN FRANCE