Laqueuille, France

Cow’s milk, Vouvray sweet wine

Traditional animal rennet

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 Laqueuille, Rodolphe ages them for an additional 4 weeks in his maturation rooms in Tours, routinely washing them with wine.

Prior to shipping, the wheels are injected with wine using surgical syringes. 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 sensory experience.