Fromage fort Le Chat-Bo - 1
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Strong cheese

€6.70
Tax included

The strong cheese is a mixture of cheeses combined with cream and garlic.

Very strong taste!

Cheese made from raw cow's and goat's milk.

Choice
QTY

Les conseils du fromager

Tips from the cheese maker

To be eaten on good country bread, you can also spread it and put it in the oven.
11 reviews

*Waste reduction objective - Vacuum packing of products is left to the discretion of the cheese maker

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Fromage fort is a generic term for a mixture of cheese, alcohol and flavouring. It is above all a home-made product for which there is no single recipe.

Of rather repulsive appearance and smell for the uninitiated, this preparation is undoubtedly at the origin of the fougne, the strong cheese is known under various names in all the south-east of France, in particular in Burgundy and in the departments of the Drôme, Ain, Ardèche, Alpes-de-Haute-Provence, Alpes-Maritimes, Bouches-du-Rhône, Hautes-Alpes, Isère, Savoie, Var and Vaucluse, as well as Pas-de-Calais and Orne (Perche).

The composition of strong cheese varies according to the products present in the regions concerned, but invariably includes alcohol, which prevents microbial infection and enhances the flavour of the mixture.

There are two types of strong cheese: unfermented, where the product is consumed within a few days of production. Fermented, where an equivalent quantity of cheese is added after each puncture, so that the jar does not become empty.

The recipes differ according to the type of cheese available in the region (goat's cheese, cow's cheese, a mixture of cheeses (leftovers, unsold cheeses, manufacturing accidents), of unique or different origins), the types of alcohol used (cider, vinegar, local white wine, plum brandy, grape brandy, apple pomace, armagnac, absinthe), the addition or non-addition of various ingredients such as oil, garlic, onions, pepper, salt, parsley.

The ingredients are mixed and kneaded in a glazed stoneware pot or jar.

The addition of water in various forms (alcohol, broth, fresh cheese, milk) then causes a second fermentation of the cheese. After ageing for a while, the strong cheese takes the form of a pasty or granular cream, more or less smooth and fluid, of a yellowish, ivory, creamy, bluish or greyish colour, with a strong smell and a powerful taste.

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Le Chat-Bo
From-039-1
2017-06-29

Data sheet

Milk
Cow
TEXTURE
Soft
ALLERGEN
Milk
GRASSE MATERIAL
28 %
PROVENANCE
Ain
SEASON
September
RECOMMENDED WINE
Red Mondeuse
INTENSITY
Typical
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4.2 /5

Based on 11 customer reviews

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Jeremy B. published the 20/02/2023 following an order made on 16/02/2023

5/5

super livraison rapide et produits de qualité :-)

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Jacques P. published the 26/12/2022 following an order made on 14/12/2022

5/5

Le fromage fort était tout simplement génial. Livraison le lendemain de la commande avec respect de la chaîne du froid. Bravo à vous!

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Anonymous customer published the 05/03/2022 following an order made on 26/02/2022

4/5

Mélange un peu trop consistant, j'ai ajouté un peu de vin blanc et c'est un régal ! Toute ma jeunesse !

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Anonymous customer published the 16/05/2021 following an order made on 02/05/2021

3/5

Moins puissant que nous ne le pensions donc un tout petit peu déçu

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Anonymous customer published the 03/12/2020 following an order made on 23/11/2020

5/5

Excellent, j'adore !!

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Anonymous customer published the 22/10/2020 following an order made on 13/10/2020

5/5

EXCELLLENT

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Anonymous customer published the 22/10/2020 following an order made on 02/10/2020

3/5

ne correspondait pas au souvenir du fromage fort que je connaissais, et que j'achetai à St Jean le Vieux et Pont d'Ain il plusieurs années.

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Anonymous customer published the 13/12/2019 following an order made on 26/11/2019

5/5

excellent !!!

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Anonymous customer published the 25/12/2018 following an order made on 17/12/2018

5/5

Miam miam

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Anonymous customer published the 29/12/2017 following an order made on 21/12/2017

5/5

Aussi bon chaud que froid

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