Mons
GAPERON FERMIER
- Cow
- Auvergne Rhône-Alpes
- Soft cheese bloomy rind
- Raw milk
- France
- Farmstead
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Milk type
Goat
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Region of origin
Auvergne Rhône-Alpes
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Cheese type
Blue cheese
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Heat treatment
Raw milk
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Country of origin
France
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Type of production
Artisanal
Mons
BLEU DU CHORSIN
€40.59
A raw goat's milk blue cheese created by Hervé Mons, striking a balance between Fourme de Montbrison and Fourme d'Ambert. Made using milk from the goats of GAEC de la Bonnanche (1,000m altitude), it is aged in a mountain cave in Sauvain. A bold, distinctive blue paste, true to raw goat's milk character.
Between Fourme de Montbrison and Fourme d'Ambert, Hervé Mons chose a middle path: Bleu du Chorsin, a raw goat's milk blue cheese, created at the Fromagerie des Hautes-Chaumes, in Sauvain.
Its production relies on no added ferments — only raw milk and rennet. The natural flora of the milk, from the herds of GAEC de la Bonnanche, raised at over 1,000 metres of altitude, is enough to make the cheese. The curd is cut into calibrated grains and carefully moulded, leaving the cavities needed for Penicillium roqueforti to develop.
After a light draining on cheneaux, the cylinders are moved to a traditional mountain cave at 1,100 metres, ventilated by an old water-mill system.
Its name comes from the Chorsin waterfall, where the goats drink during their summer mountain grazing.
Tasting notes: a bold, blue-veined paste, carried by the distinctive character of raw goat's milk.
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