Produced in Belgium, production of Fourme au Sauternes was developed by affineur Jacquy Cange and is inextricably related to its sister cheese, Fourme d'Ambert.
In order to make Fourme au Sauternes, Monsieur Cange (who has worked for more than 20 years at mastering the art of creating new cheeses and developing the perfect affinage for each) cuts cylinders of Fourme d'Ambert horizontally in half and proceeds to both inject and wash the half wheels with Sauternes before maturing them for two months.
Sauternes is a region of Bordeaux and well known for its superior dessert wines. Primarily made with the Semillon grape, Sauternes is renowned for its its smooth, viscous texture and notes of fruit and vanilla.
The liaison of Sauternes with the smooth, creamy texture and balanced blue flavors of Fourme d'Ambert is fantastic.
The resulting cheese is an incredibly smooth, yet complex blue with a beautifully balanced lingering finish.